Crostini Station in The Salon



Yum-ola.


Summertime Crostini Station:


Weiser Farm Melons, check.


Pudwill Farm Figs, yes.


Pickled Mc Grath Farm Baby Carrots, uh-huh.


Fresh Cheeses, Home-Cured Meats,Flatbreads, Marinated Olives, Heirloom Tomato Bruschetta,Spicy Cocktail Nuts, yep.


Oh, Pizza Bread Pudding, my personal fave, and Grilled Garlic Bread- a couple pieces are missing because I ate them, but yes they are there for the most part.

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Tomato Soup

This letter was just brought to my attention and with it came a ravenous taste for tomato soup. If you find yourself in the same state, here’s how you settle that craving on the quick:


5 tomatoes (preferably heirloom or vine ripened), cut in half
5 cloves garlic, peeled and sliced thick
1 red onion, roughly chopped
1 bunch basil leaves, torn
salt/pepper
extra virgin olive oil


Place all ingredients in a large bowl and toss together
Over high flames, heat a large sauté pan.


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Sharp Knives, Full Heart

On a daily basis, we work with produce that cause pause. So lucky we are to grow and receive produce that needs little adornment outside of some calculated cutting. Oh but to draw a dull knife on a succulent juicy peach makes my heart weary so you can imagine the excitement when our knives leave us for a day or two and return so fierce as to cut through paper. 

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