10/20/2026
This past weekend we served a cookbook club a multi course dinner and had the most fun chatting about our favorite cookbooks and chefs we follow. We still love watching cooking and travel shows after all these years in the business.
To start chicken & celeriac meatballs with a sherry mushroom sauce.
The entree was braised pork shanks with apple & fennel. Served with squash gnocchi, local carrot, kale.