Roasted baby carrots and their feathery greens, Moroccan flavors, bulgur.
“GONE CATERING – BE BACK SOON!”
Latest Posts
June 14, 2010
Cawfee Tawk
May 21, 2010
Taming the “beast of burdock”
May 11, 2010
Savory Wild Mushroom and Green Garlic Custards a la din din
April 30, 2010
Weepy in Portland
April 23, 2010
Artichoke Therapy
April 17, 2010
Presenting “The Spice Trade” – a New monthly feature at Ohio Authority
April 15, 2010
Hot off the Grill: Grilled Plantains with Salty Cheese and Guava Paste from Steven Raichlen’s latest, Planet Barbecue
April 3, 2010
Atholl Brose
March 30, 2010
Messin’ up the Kitchen With…Jessica Jerome
March 29, 2010
Duck Fat Roasted Potatoes
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Monthly Archives: July 2009
The Note on my Door Reads:
July 16, 2009 – 6:39 am
Simple Summer – Eating Ohio Local….and a Chef’s Garden Winner
July 1, 2009 – 7:44 am
Summertime and the livin’ is easy….
Pan-seared pork chop with a lemon-marjoram vinaigrette served over hash of baby chard, tiny new potatoes and my own home cured tesa – damn, this was good. Pork chop and belly for the *tesa are from Tea Hills Farm; vegetables from Chef’s Garden.
