We’re so excited to announce we are getting in a limited supply of Continuum newly released wine 2015 Continuum Estate. This beautifully blended wine that is 46% Cabernet Sauvignon has notes of black cherry, roast espresso, tangy orange spice & ripe chocolate tannins that lead to an amazing finish. Come enjoy a bottle! Cheers🍷
This is my first piece by the talented artist @jennifermarcson! My husband and I just celebrated our 10th (aluminum) wedding anniversary and I received Jennifer's beautiful piece that combines sterling silver and aluminum. My husband of ten years (ha, see what I did there!) @boneybonebone manufactured the aluminum jewelry box for the necklace.
The occasion also included a gorgeous mini version corsage of my wedding bouquet from @frenchsflowerslivonia, a stay at the nicest B&B @hawthorneparkbnb_hpbnb, a spectacular dinner @theguildhouse, and getting scared to death @visitthewilds. Scroll (and check my Stories) for details! 😁
I just realized I hadn't posted any food photos in 2 months and thought "Does my brand even exist anymore?"
Graduation lunch with parents
Grilled Portobello salad with kale, quinoa, ricotta and root vegetables; avocado burrata toast; artichoke hummus; ricotta gnocchi; toffee pudding with cinnamon ice cream and caramel sauce
Foie Gras 3 ways
Torchon & toast with local asparagus, finished with a grilled stone fruit & meyer lemon chutney.
Seared foie gras over a beet gastrique, with pickled baby radish & garnished with osetra caviar, micro tarragon & foie gras quenelle
Chef Pete took a trip to @mitchells_berries farm today! We will be bringing in some amazing produce from them starting with asparagus that was hand picked this afternoon & used on this amazing feature!
Tonight’s feature: Wagyu NY strip over a white asparagus & potato purée, kimchi vegetables (asparagus, morels, ramps, shishito peppers) & finished with pickled purple plums & a micro greens salad!
we are featuring two extremely unique features tonight!
Appetizer: Sausage stuffed squid over a kimchi emulsion, spicy egg plant & finished with fried calamari
Entree: Juniper & blueberry marinated double venison chops over a carrot & parsnip purée. Then paired with assorted spring vegetables such as morel & beech mushroom, fava beans, fiddlehead ferns & ramps
see you tonight 😊