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Tonight’s Menu Highlights

Local Rabbit, Squash Blooms, Mozzarella Made Fresh @ 4PM Daily, Moulard Duck/Quail/Bison Mixed Grill, Red Snapper, Fried Green Tomatoes, Sea Scallops, Chanterelles, Steak Tartare, Crab Cakes, Artisanal Cheeses, Lamb Chops, Hot and Spicy Mussels, Terrine Maison, Grass-Fed Angus Flat-Iron Steak

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Cooking with Fresh Herbs E-Book

Cooking With Fresh Herbs

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Ed, the Chef, is a gourmet — so you bend to what he wants to prepare when you’re there. Fortunately, he is a first rate chef.

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Lamb Tagine

lamb tagine

This is a recent plate featuring a lamb tagine (Moroccan-style stew of lamb) that I made from a local lamb. I though the plate turned out nicely. This is mostly a study in the shades of earthy reds, oranges, and browns. I haven't been able to work … Read More...

Today’s Recipe

Honey-Lime Greek Yogurt Panna Cotta with Blackberries

honey-panna-cotta

I have a Chef's Tasting tonight and I developed this recipe for it. I was searching for something small, light, and refreshing enough to serve at the end of a 9-course menu, not an easy feat by any stretch. It takes full advantage of the … Read More...

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