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.
Crispy Chicken Cutlets with an Arugula and Fennel Salad
Panko cutlets seasoned with smoked paprika and cayenne, fried crisp and topped with a lemony arugula and shaved fennel salad.
Strawberry and Fennel Salad
Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.
Prosciutto wrapped Plums with Fig Balsamic
Plum wedges wrapped in prosciutto with basil and goat cheese, skewered and drizzled with fig balsamic. A spring and summer party staple.
Grilled Cheese with Fig Balsamic, Plum, and Prosciutto
Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.
Balsamic Teriyaki Chicken & Salad
Chicken thighs soaked in milk and lemon, glazed with a balsamic teriyaki of honey and soy, and served over dressed greens with shaved Parmesan.
Arancini
Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.
Balsamic Blueberry Sauce
Blueberries cooked down with cinnamon, vanilla and lemon zest, then finished off the heat with Gold Label balsamic. Good on everything from gelato to French toast.
Oranges with Vanilla Gelato and Balsamic Vinegar
Blood oranges macerated with sugar, mint and vanilla, spooned over vanilla gelato with Gold Label balsamic and olive oil.
Cacio e Pepe
Four ingredients and no cream. Spaghetti, Pecorino Romano, toasted black pepper and starchy pasta water emulsified into a silky sauce.
Veloute
One of the five French mother sauces: a pale roux loosened with warm chicken or fish stock and sharpened with lemon.
Mornay
Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.