farm to table recipes

Butternut-Sage & Oyster Mushroom Frittata

Butternut-Sage & Oyster Mushroom Frittata

This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to justify making a fire. 44 North French Press lead to family time and a quick egg breakfast with the most amazing loaf of spelt bread baked in a wood fired oven by Tinder Hearth Bakery in Brooksville, Maine. 

Striped Bass w/ Chili Relish

Striped Bass w/ Chili Relish

This recipe is about as simple as it gets and combines the rich, mild flavored stripped bass and current seasonal condiment, chili pepper relish. A quick sear, or grilled on an open fire makes for a perfect summer or fall meal. 

Duck Confit

Duck Confit

One of the most succulent foods I have ever tasted, duck confit is nearly irresistible. It's deep, rich flavor stands up to any savory ingredient I have ever used. I once remembering scalding a pot of rendered duck fat while apprenticing at the Heathman Hotel in Portland, Oregon. My sous chef was so pissed off and until recently, I didn't truly understand why. Duck fat is like culinary gold. The creamy white fat creates such delicious meals. Take one bite of duck fat fries or potato chips and you will understand why!