Farm-to-Table

Getting ready to do a great local event in the Berkshires, Monday March 21. The annual maple dinner where local chef’s get together and prepare a meal focusing on the first local harvest, maple syrup. I am roasting whole sides of salmon with a spice rub and maple citrus vinaigrette.

By |2018-02-01T08:53:44+00:00February 1st, 2018|Chef's Blog|Comments Off on Farm-to-Table