Dill and Parmesan Meatball
Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.
Grilled Cheese with Fig Balsamic, Plum, and Prosciutto
Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.
Espagnole
One of the five French mother sauces: a brown roux built out with mirepoix, tomato paste, red wine and veal stock. The base for demi-glace.
Mornay
Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.
Sauce Bolognese
Ground beef cooked down slowly with soffritto and wine over at least two and a half hours. Better still if you make it the day before.