Skin so crisp it cracks into shards
Rich with golden, rendered goose fat and packing some deep umami flavors, it’s confit to-go
Don’t let your sea ducks go to waste
A simple & tasty end of summer meal
We do love a good portmanteau
An awfully good offal recipe
Spring thunder is a drug and we’re both addicted.
Simple is the name of the game
Braised turkey thighs and spicy red pepper sauce
Not everyone likes gizzards, but everyone loves tacos.
You’ve never had wings like these
We hunted for 3 days and when we got home, we made bulgogi.
With the rise of “nose-to-tail” cooking and an emphasis on high-quality, local meats, tartare is on the upswing, and with good reason.
We’d be so absorbed in our meal, we wouldn’t even talk about ducks.
Make the best damn reuben in the world.
Sticky-sweet and savory vietnamese caramel sauce
with porcini demi-glace & virginia ham white beans
Dusted with black garlic powder, the charred edges of each slice have a deep earthy umami flavor, reminiscent of mushroom and wood smoke