English Pea Soup
Each spring, English peas arrive, their delicate pods concealing tender, sweet green pearls. And just like that, English pea soup makes its annual return to our kitchen table.
Morel Mushroom Cream Sauce and Puff Pastry
The aroma and flavor of elusive and pricey morel mushrooms are unsurpassed in the fungi kingdom, but sometimes you gotta have ’em!
Avocado Ice Cream
Avocado ice cream will immediately transport you to Mexico or any other Latin American nation and you will be the better for it!
Rolled Oysters
Rolled Oysters were created by Italian bar owners in the 1800’s and free with any beer or whiskey. Better than the stale nuts you get today!
Scalloped Potatoes Au Gratin
Heavy cream and gruyere cheese make this heavenly scalloped potatoes au gratin a perfect companion to an Easter Sunday ham!
Beef Barley Soup
Beef Barley Soup uses a sweet cereal grain that enhances the savory flavor of this hearty, delicious meal in a bowl.
Shrimp Ceviche
Fresh, crisp, acidic Argentinian red shrimp ceviche paired with a Spanish Albarino wine makes the perfect appetizer!
Kentucky Spoonbread
Kentucky Spoonbread is a delightfully different style of cornbread with the consistency of a custard or souffle. Made In Kentucky!
Winter Red Kimchi
Winter Red Kimchi is a fermented cultural bridge between Korea and Southern U.S. cuisine. It’s the new Southern coleslaw!
Kentucky Burgoo
Kentucky Burgoo is made with wild game meat. However, if you’re squeamish you can use chicken, pork and beef, but still call it burgoo.
World’s Best Mashed Potatoes
The first time I served the world’s best mashed potatoes, my daughter-in-law said, “throw away every other recipe, these are the best I have ever eaten.”
Certifiably Nuts
Certifiably nuts, heavy on cashews. They are the ultimate bar mix that will tempt you to remain there longer than you should.