Working the Vineyard until my Bistro opens
That is what freshness is all about, just superb.
Your herb garden is lush.
So your opening a Bistro ? Have you found a name yet ?
As always you reinvent yourself all the time. Look forward to more news on it.
Réalisé avec un soupçon d'amour.
Very nice - i really have to move out of the ice and snow... would kill (almost) for a garden and vineyard.
I am actually in CT on the shoreline.We are opening at Chamard Vineyards pretty soon. I am also doing all the catering on the property, 40 acres, 20 planted.I'll keep you posted.
Adding some grape stock to the spit. Field House Farms baby chickens.
When complete, this will be our lounge.
Getting ready for a farm to table dinner benefit
Setting up a small private lunch outside
Menu I cook off the 56 Dodge pick up. I change the menu every week.I do this outside until the bistro opens
Vanilla ice cream I finished with a touch of a creamy farmstead goat cheese,blueberries from the vineyard & candied walnuts
Hi Liza,You are on the Cape? That's why I call myself "Cape Chef" I love the cape.Stayed in Eastham for many years in the summer.Have enjoyed the wine at Truo (sp) vineyards
Nice looking place Chef, Congrats! The lounge looks awesome but don't you need to get those herbs in the ground?
Cape Chef, so good to see you living the chefs dream with great local food and wine! Please keep us posted dude and by the way those pics are just awsome. One of my cooks came to my office while I was looking at the pics and man was he floored by your beautifull creations and weekly menu! Good to hear from ya. Doug............
What a wonderful place !
And what a lot of great ideas combined !
The last post is from half a year ago; how are you doing, sir !??
I thought all wines in Northern America had added sulfites in ?
Even the wines imported by worldwide guru Kermit Lynch, which most of the time are from all natural winemakers, have sulfites added when the bottles have to go to the USA, where I in Amsterdam can drink the same wine without any additives.
Drinking an all nature gamay this evening, and salute you all,
"We are all amateurs, since life is too short to become a professional" Charlie Chaplin
Dealing with an oyster man whom farms kelp. This is a salad with baby sugar kelp, 4 sauces and a beautiful specimen of tuna.
A little foie :)
A tasting of last summer
Shroom, I have been blessed with getting my hands on some tasty fungi. Not to much in New England right now (wild). Look forward to spring!
Why not come out and we can forage!