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Keepin’ It Simple

This week I wanted to do something simple. There’s nothing like a beautifully roasted chicken breast basted in butter with a nice, crispy skin. The possibilities are endless when it...
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The Smokey Coast

Since there is an abundance of fresh cherries this time of year I wanted to make a nice cherry sauce. I simmered pitted bing cherries in a strong chicken stock...
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Pride

This week I wanted to do a simple preparation using the grass fed Anderson Ranch lamb that we also get for our lamb burgers. i have used lamb sirloin a...
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Spearheaded

Garlic spears are in season and I came up with a clever way to use them. Since they look like long green beans I cut them down to size and...
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Doh!

You can blame me for the poor weather this week. I must have jinxed us by planning two light and refreshing specials for this week. It was time to offer...
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It’s Smokin’

It’s been a while since I’ve offered a crepe special so I thought that I give them another go. I don’t make them often because they’re time consuming, but oh so...
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Into the Wild

I love trying out different kinds of game meat. I feel like there’s a whole world out there of infinite possibilities when you open up your mind to try something...
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