"Lucky for us, we serve some of the nicest guests one could ask for at the restaurant’s culinary bar. Just this past week a regular from New Orleans came in and gifted us with straight from the bayou crawfish tails. The obvious recipe answer was to make crawfish etouffee. I am a huge fan of [...]
On occasion my father would help prepare the ingredients but rarely did he actually cook. One of his staples was shrimp scampi.
"I strive to find great quick summer meals for our weekday lunches. We were at the Cashiers Farmers Market when I got inspiration from the fresh summer vegetables surrounding us. Ratatouille utilizes all the vegetables that the summer has to offer. It also just so happens to make an amazing light lunch before work. I [...]
"Is there anything more synonymous with the Fourth of July holiday then grilling, brats, and beer? Those three summertime icons will be enjoyed by themselves by many over the next weekend, however, they also can be rolled into one delicious dish which is perfect for the summer grilling season. Think a better ballpark bratwurst in [...]
"This week our inspiration came from the Twitter, of all sources. The original tweet from a popular food publication was for ‘baked white fish with potatoes’, which I am sure is a respectable recipe, but we wanted to trick it out. Store shelves are filled with fresh squash, zucchini, and cherry tomatoes, and fresh trout [...]
"Farm fresh heirloom vegetables are starting to come onto the market and they are absolutely gorgeous! Andi and I love seeing the bright colors and shapes of these veggies on our specialty markets shelves. In a restaurant they pose a unique challenge for chefs; we love their fresh taste but the inconsistent size is an [...]
"My least favorite foods are olives, raw carrots, and raw celery, and Andi’s are quinoa, pineapple juice, and any type of melon. We all have our least favorite food quirks, but with these despised selections come new opportunities to make dishes that just may turn your least favorite foods into a beloved ingredient. We first [...]
"On a recent weekend, we were invited to a potluck party to celebrate four birthdays in the month of May. The main dishes and veggie sides were already spoken for by other guests, so we were asked to bring something along the lines of an hor d’ourves. Work and other commitments prevented us from pulling [...]