Check this Space!
Chef de Maison, Michelle Wolfson
will announce upcoming events here soon!
On a balmy September evening I prepared the following menu. Crostini di Peperoni (Roasted Pepper and Goat Cheese Canape) Acquacotta Della Montagna Cortonese (Bread Soup with Wild Mushrooms) Veal Osso Bucco (Braised Veal Shank Slices with Gremolata served over Gnocchi...
Teaser.....dessert for tonight's dinner party. Recipe tomorrow. Apple Frangipane Tart. #appletart...
The markets are overflowing with red peppers. Roast them, peel, chop, layer with thinly sliced garlic and fresh oregano then top the jar up with olive oil and refrigerate.
My ripe jalapeños became hot red pepper jelly today. I used this recipe from Ball Home Canning Supplies. I like that the recipe uses fresh jalapeños for heat and doesn't rely on adding flakes to sweet peppers....
It’s a little early in the week to bake challah, so I'm going to freeze it...shhhh....don't tell.
I present Pletzel...Well actually I shaped them like Onion Rolls so that I could use them for sandwiches.