Bacon wrapped Pork tenderloin stuffed with lavender mushroom bordelaise and basted in a roasted chicken espagnole enriched with tomato peach chutney turned tomato paste, then finished with a little butter. Served with organic bell pepper and carrot, jalapeño parsley gastrique and burnt peaches. Also a few pickled cucumbers!
pan seared chicken titties, deer sausage and red onion soubise cream gravy finished with sage and garlic, heirloom tomato and torreado jalapeño pick with basil, Lemon cucumber gala Apple slaw marinated in grilled lime brown butter
I see you make a lot of pizza. If your making th e dough from scratch, whats your technique? ive been trying to perfect mine.