Thirty years ago this week, I had the fortunate opportunity to travel to Sonoma County, California, for the first of what would be many future visits. As a young twenty something I was beyond excited to
Whether you enjoy a delicious dish or recipe at home, or indulge in one at your favorite restaurant, we all crave enjoyable “taste” band flavor sensations that often trigger food memories or creates new ones.
In May 2006, Hakuna Matata, a communications agency specialized in gourmet pleasures, and The Fun Group, a company specialized in amusement park installations deploying cranes, joined forces and made a child’s dream come true: a
The answer to this question may appear to be obvious, however, the process of designing & building recipes, and creating menus and presentations is an in depth and strategic process. Many individuals can execute tested
Chef Jamie McFadden presents Puttanesca “Starter” Yields Sauce for 1 pound of prepared pasta ½ cup Italian olives, pitted & chopped 1 tsp crushed red pepper ½ cup green olives, chopped 2 tsp black pepper
Fava Bean and White Truffle Ailoi 16 servings This delicious combination is the perfect substitute for the typical butter you serve on your Holiday table and pairs beautifully with Freshly Baked Bread from Olde Hearth!
Caper Tapenade for Lamb 4 servings 1/2 cup flat-leaf parsley leaves, chopped 1/4 cup mint leaves, chopped 1/4 cup extra-virgin olive oil 2 tablespoons capers, drained 1/8 teaspoon crushed red pepper 1/2 cup assorted olives
Florida Frog legs, Buffalo Style 4 Servings By Chef Jamie McFadden Marinade Ingredients 8 frog legs 2 cups Milk 2 cups buttermilk 1/2 teaspoon salt 1/2 teaspoon coarse black pepper In a medium size bowl
So why Snowbirds? Growing up in North Central Ohio only a few miles from the amazing Lake Erie; Spring, Summers and Fall provided us with a bountiful amount of natural beauty and flavors. Locally grown