CHARCUTERIE ….

We have been curing meat and making sausage for a few months now and its a really exciting time for us as we have started seeing more projects coming to beautiful results. Here is a list of all the things we have on the works back to back… Chorizo Our first batch of house cured … Continue reading CHARCUTERIE ….

Blood Bones and Butter…

Gabrielle Hamilton is chef/owner of Prune a small bistro in New York’s East Village. In a 2005 New York Times Restaurant Review Frank Bruni called Prune, “a small restaurant with a large footprint.” He said that neighbors, strangers, chefs and food writers came because they were, “enchanted by the lack of pretense in Ms. Hamilton’s … Continue reading Blood Bones and Butter…

Razor clams…

We barely cooked these beautiful clams in olive oil ,then sliced them and added the vinegar…We took garlic, leeks , bay leaf, coriander, paprika and heated them in olive oil , added orange and lemon zest and covered the clams with the oil … We finished the dish with upland cress and chervil and some … Continue reading Razor clams…