There’s just so many bougie bottles & pairings & tastings; while those are all well and good in their own right, I also like to think of wines & cheeses as sort of kitchen staples. That’s not to say I pop the nice stuff and set...
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“I’ve been really lucky to have worked with some great bakers, chefs, prep cooks and more in all of the restaurants that I’ve worked in over the years. My culinary education was, quite literally, baptism by fire. I paid...
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A quintessential summer staple, we only make our this salsa when tomatoes are at their peak, in summer. We suggest that you do the same! Scale up for bigger crowds or extra salsa for the fridge. Keeps about 4 days. Bartlett’s Salsa Ingredients...
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Served on top of a simple risotto or as a complement to almost any other grilled or roasted veg, but I particularly like them piled on toast with a sprinkling of flaky sea salt. 1 pound cherry tomatoes 2 garlic cloves 1 tablespoon clear honey 3...
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Throwing a great party with unique wines that will make every guest happy can seem daunting. Guests have their preferences, but with a little knowledge and know-how, you can charm even the most discerning palates. Typically, one 750ml bottle of...
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Bartlett’s Cheese Plate Serves 10 ½ pound of one soft cheese- Delice de Bourgogne, Moses Sleeper, La Tur, Brie de Meaux ½ pound of one semi hard cheese- Petit Basque, Beemster Aged Gouda, Cobb Hill Ascutney Mountain ½ pound of one blue cheese...
View moreContributed by Joan Skar INGREDIENTS: 1lb fresh Nantucket Bay Scallops 1 medium red onion 1/2 sweet red pepper 1/2 sweet green pepper 1/2 ripe mango 4-6 fresh squeezed limes 1 jalapeno 1/2 banana pepper 1/2 ghost pepper (optional) Cilantro...
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INGREDIENTS: Olive Oil ½ cup finely chopped Sweet Onion ½ cup heavy cream 2 tablespoons Sherry (Optional) 1 teaspoon Worcestershire Sauce 1/2 teaspoon dry mustard ½ teaspoon pepper ½ teaspoon salt 2 egg yolks 12 oz Roland Crab Meat ½ cup dry...
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