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Read MoreProsciutto and Wild Mushrooms Mac and Cheese – Silvia Baldini
Prosciutto and Wild Mushrooms Mac and Cheese Serves 4-6 Ingredients: Béchamel Sauce 4 tablespoons butter 2 tablespoons flour 2 cups hot milk small pinch freshly grounded nutmeg salt and fresh…
Read MoreBeet & Farro Salad with Ginger Vinaigrette
The Beets 1. You can either roast them (brownie or casserole container–something with edges) with a little salt and just enough water for them to steam….covered with foil…in a…
Read MoreRoasted Red Lentil Hummus by Matt Stanzak for the Sept. FIO
Roasted Red Lentil Hummus *2 cups red lentils *3 carrots *1 onion *2 celery stalks *5 cloves garlic *1 tbsp. Indian Spices such as Garam Masala (optional) *1 cup chickpeas…
Read MoreThe Scotch Cocktail from Saugatuck Grain & Grape – Sept FIO
Recipe for Scotch cocktail: 1 oz pear juice 1/2 oz pear brandy 1 1/2 oz. Monkey Shoulder scotch 1/2 oz simple syrup 1/2 oz lemon juice Shake and pour over one…
Read MoreSeptember's Fork It Over with Matt Stanzak (Menu) & Wine (SG&G)
Passed Hors D’oeuvres *Spiced Red Lentil Hummus Tomato Toast *Roasted Fall Squash with maple shallot creme fraiche *Spicy Crab with Honey Crisp Apple First Course *Raw Broccoli Salad with Asian…
Read MoreCalabrian Eggplant Fritters – October Recipe of the Month
Calabrian Eggplant Fritters Serves 6 Ingredients: 2 pounds eggplant, peeled and cut into a rough dice 1/4 cup finely grated pecorino cheese 1/4 cup finely grated parmesan cheese 3 eggs,…
Read MoreSummer Fork It Over with Jamie Cooper Country Estate
Fork It Over Country Estate Style by Jamie Cooper passed hors d’oeuvres] Beltane Goat Cheese Toast, Marinated Tomatoes Scallops with Corn & Zucchini Relish Chuck-Eye Reuben, Ramp Saurkraut Mascarpone-Parm Polenta,…
Read MoreSummer Fork It Over with Matt Storch Riverside
Fork It Over Sunday Dinner by Chef Matt Storch Passed Appetizers: Patti & Al’s Caponata with Beltane Cheese & Wave Hill Bread Ricotta Stuffed Squash Flowers with Truffle Aioli Charred Octopus…
Read MoreAugust Recipe Program by Karla Sorrentino
Vegan Farro, Garbanzo and Cucumber Salad with Tomatoes & Herbs Serves 4 Ingredients: • 2 small cucumbers, seeded and small diced • 1 1/2 cups assorted cherry tomatoes, cut in…
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