Ale To The Chief- A Visit With Shaun E. Hill & Hill Farmstead Brewery
You’ll know you are close to Hill Farmstead Brewery when the asphalt ends, your wheels rattle on the stones, and the dragon flies dodge and dive next to you in the musky summer air, as you navigate the dirt roads, cut through flowing green fields, past herds of cows, gently climbing up and out of Greensboro center.
I had made it. The mission to procure some of the country’s finest ales- made in small batches, by hand, just for me (jealous yet?) by one of the most promising young brewers of this generation- had come to an end. On the top of a hill, on an August afternoon, I had found Hill Farmstead Brewery.
The Naïveté Of Cooking Native
Farmers Markets, food festivals, your neighborhood bistro, even the supermarket. Local foods are everywhere. The ‘locavore’ movement has been set on fire in this country, and the flames are being fanned by a broadening consumer base, independent and corporate restaurants, important non-profits, food service companies- even some conglomerates- as well as other movements and businesses that all support this ethos.
July 27th Newsletter
You know summer is going fast when August 1st looms on the horizon like a setting sun. Well, we’re here. I noticed today that it has been two months since we have emailed you last. Yikes! Obviously we’ve been a little busy around here.
Well lucky for us, August is no exception. We have plenty of upcoming events, exciting classes, and tantalizing products to whet your appetite. Read on, bon vivants…read on!
Our New Piglets
Olivia Sticks Her Nose In My Business
Two days ago, I drove down with my friend Beau- Chef at New Rivers Restaurant, to see Krista van Dale- our new pig farmer, in Little Compton. (more…)
‘Whitecoats’ Storm The Whitehouse!
Whitecoats storm the Whitehouse
Today was a special day. There are, without question, those moments in the life of a chef, when you feel like you are doing more than making people happy with food, but that you are making some kind of tangible difference.
On Vegetables & Verjus
Grapes- Verjus' humble beginning
I was reminded this past weekend how much I love vegetables. (more…)
You’ve got to be kidding me
Vermont Goats
It’s kidding season. No, I don’t mean time for joking, high jinks, rabble rousing, bantering or fooling around. Especially not fooling around. It’s the time of year that kidding is taking place on goat farms all over the country, and that is serious business- in more ways than one. (more…)
(The) State Of The Art
Twenty or thirty years ago, when the majority of consumers thought about the words ‘American’ and ‘cheese’, the image of a perfectly square, slim, plastic wrapped single slice of cheese came to mind. This type of mass-produced and individually wrapped ‘cheese product’ was ubiquitous in grilled cheese sandwiches, as a baby’s snack, or topping a juicy burger coming off the grill. Fast forward to present day and ‘American cheese’ sure has a different connotation. (more…)
Grade A Love
I have always had a sweet tooth. I have this strange fondness for some of the worst sugar out there-ask my staff and they’ll let you know about my sugar stash at the hostess stand: sour worms, caramel bulls eyes, Twizzlers. I am almost embarrassed by my liking of these cheap, horrible sweets, but I do, nonetheless, not like- but LOVE them. (more…)
Evoking Romance, Passion & Tenderness With A Single Cut Of Meat At La Laiterie This Weekend
Hard to believe that something as relatively simple as a steak, can evoke love & longing. Or maybe it’s not. Especially not when those steaks come from cows who are raised by a third generation family farm in Southern California, that is dedicated to producing gorgeous, healthy animals. (more…)