Creating thrilling flavor experiences by drawing from a well of personal experiences
Author: Flavor & The Menu
Chicken Liver And Spring Pea Ravioli Doppio with Marsala, Vidalia onions, mint, ricotta, egg, Parmigiano-Reggiano and a butter-basil-pine nut sauce
Turkey offers a lean protein choice and countless possibilities for carrying flavor
Serving a muse that demands new bold flavor takes on traditional dishes
Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices