Sunday, November 8, 2009

November Eats & Kitchen

Just a few pics of our food and kitchen this late autumn...

on the line with Brian in garde manger, Jeff on roast and JP on veg and pasta

caramelized apple tart with sherry fig ice cream

fig breton

grilled shrimp with caramelized fennel and semolina

lamb chops with spicy carrots

JP plating sauteed brussel sprouts with bacon


mustard glazed lamb

so deliciously sweet, nantucket bay scallops in the raw

lamb and duck resting


fennel bulbs

octopus on the grill

black bass with sweet potato puree, brussel sprouts...

red wine sauce with lemon thyme

order for table 28

olives and cornichon

brussels with bacon

the pappardelle with local oysters, goat cheese and arugula

Sunday, May 17, 2009

Scagliola Wine Dinner

  Earlier this spring, in March, we enjoyed the pleasure of meeting the proprietor and winemaker of the Piedmontese winery, Scagliola. Their wines are beautiful, elegant and fresh. 

   Jeff's Cotechino sausage was a hit and the best sausage I think he has ever made!

   Everyone enjoyed themselves, including our parents. 

   The delicious mackerel was served with littlenecks and a spring vegetable ragou. 

   I made a Piedmontese specialty fennel and black pepper grissini, sprinkled generously with salt. 

   The dessert featured my most favorite of fruits--besides passionfruit, the Bergamot orange. I made a semifreddo with candied Bergamot orange and mocha sauce, encrusted in hazelnut meringue crisps. 

   The plating line in the kitchen...


   Jeff slicing the richly braised beef and Jamie plating spring vegetables. 

Friday, January 16, 2009

A Few Winter Foods...

At lunch, a beautiful plate of roast Delicata squash and parsnips brightened with herbs, frisee and beet vinaigrette.

The always satisfying steak tartar.

A hearty and nutritious side of Tuscan kale.

Pistachio Pithiviers, before they go into the oven...

Delicate saffron poached pears.

Tuesday, January 13, 2009

Making Pasta

First thing every morning, Jeff makes pasta for the day. It's a beautiful process to watch and quite delicious to eat! 

A motor operated Italian machine helps quicken the process of rolling out the dough.

Sheets ready to shape.

Making ravioli...

Oxtail and goat cheese ravioli is the final product.

Some of the pasta cut in to pappardelle.

Here is the pappardelle with Bolognese sauce, yum!