The aroma and flavor of elusive and pricey Morel Mushrooms are unsurpassed in the fungi kingdom, but sometimes you gotta have ’em!
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!
Fresh, crisp, acidic Argentinian red shrimp ceviche paired with a Spanish Albarino wine makes the perfect appetizer!
Deviled eggs with Cranberry jelly, alongside our chipped beef cheese ball help us make it all the way to dinner for our Thanksgiving feast!
Cheesy Gougeres are the first to disappear from your bread basket and when you make them at home, you can have all you want!
Italian butter of course, is olive oil. This is combined with herbs and spices for a heavenly mixture to sop up with dinner bread.
Beer Cheese is made with two of the most beloved things on the planet. Make it, taste it, and don’t forget the warm soft, salted pretzels.
Buttery, caramelized Roasted Garlic is delicious. Add goat cheese and pesto sauce to make it the addictive canape you dream about.
Marrow Butter is the way to introduce that picky eater to bone marrow. It looks delicious and one taste is all it takes to set the hook.
Corn Hummus with Togarashi is non-traditional, but if you’re going to walk on the wild side this is a delicious way to do it!
I channeled Hercule Poirot while investigating the origin of our Thanksgiving Cheese Ball, but the answer surprised me.
Hush puppies are a traditional side for fried catfish or with a shrimp boil. These tasty dough balls are another delicious form of cornbread.