[MJF]

Hello all,
I'm not sure how this works on the site, but as I had a great response to this week's Flavour Notes #23 - Sgae, on LinkedIn this week, I thought to share this with the group. The featured recipe is an adaptation of one that I was given by Tony May, the former owner of the legendary San Domenico restaurant in New York, and is Egg Yolk Raviolo with Sage Butter. If you enjoy, please sign up for my weekly newsletter....it's free and I am almost at the 1,000 subscriber mark.
Happy Cooking!
Here's the recipe link:Egg Yolk Raviolo with Sage Butter - The ChefsNotebooks.com
Newsletters at:

Flavour Notes Newsletter - The ChefsNotebooks.com

 

[brianshaw]

Hi Mark! I looked at the Flavour Notes site. Very well produced newletters. There seems to be a problem with the site, though where all newsletters after #16 link to #16 (Shiso).

Brian

 

[MJF]

Thanks Brian!
It took me a while, but this is fixed now.
Thanks for bringing to my attention. Not sure why this was happening.
Please share with anyone that you think may enjoy.
Cheers,
Mark

 

[tabraiz]

Hello all,
I'm not sure how this works on the site, but as I had a great response to this week's Flavour Notes #23 - Sgae, on LinkedIn this week, I thought to share this with the group. The featured recipe is an adaptation of one that I was given by Tony May, the former owner of the legendary San Domenico restaurant in New York, and is Egg Yolk Raviolo with Sage Butter. If you enjoy, please sign up for my weekly newsletter....it's free and I am almost at the 1,000 subscriber mark.
Happy Cooking!
Here's the recipe link:Egg Yolk Raviolo with Sage Butter - The ChefsNotebooks.com
Newsletters at:

Flavour Notes Newsletter - The ChefsNotebooks.com

View attachment 119808

That sounds wonderful! Egg Yolk Raviolo with Sage Butter is such a classic and elegant dish I can imagine how flavorful it must be. Thanks for sharing this with the group, and congratulations on getting close to 1,000 subscribers on your newsletter! Wishing you continued success, and I’m definitely looking forward to more of your flavor notes.