Connoisseur Vinaigrettes handcrafted from foraged, wild food with field, stream and forest sourcing.
End of season green tomatoes can be frustrating for the home gardener. Often thought of as waste these green “quitters” make a great condiment, Chutney.This Green Tomato Chutney recipe can easily be turned into another tasty and more familiar condiment, Ketchup!
Green Goddess Dressing was created in the 1920’s at San Francisco’s Palace Hotel (once considered the largest hotel in the western United States) by the executive chef, Philip Roemer. This particular dressing was inspired by the actor George Arliss who was staying at the hotel during the time he was performing in the play called The Green Goddess.
Food safe tinctures and food safe perfumer’s essential oils fall into the category of Chef’s Essences – fun, trendy, nouvelle and precious food additions for jacking up the heat in the kitchen. I love to cook with aromatic essences…they add sparkle and unique qualities to the food. Always fun to serve up to my foodie friends and then engage as they roll the taste around their palates trying to pinpoint the exact mix of ingredients.