Cuisine en Locale

11/15/2024

Gray Barn carnage

11/11/2024

Here’s an ingredient we use in our cooking often and all year round: Boiled cider.
Like a thin cider jelly.
It make delicious dressings and marinades and it couldn’t be easier to make…
Pour apple cider (the dark stuff. Not apple juice) into a shallow pan, like a large skillet. Not a lot, we want evaporation, here.
Put it on high heat and let it boil to about 1/2 the quantity. Turn it down and stay close. You will notice the bubbles get finer as it goes. Reduce it a little further, to 1/3, take it off, give it a mix and let it cool in the container you want it in (jar, bowl etc). Clean the pan before the jelly cools. Trust me.
Troubleshooting: If the bubbles get very fine get it off the heat or you’ll end up with candy. If it goes too far, before it cools, you can still thin it on heat with a little more cider.
Try it with nothing but olive oil, garlic and salt as a salad dressing. I’ll be glazing pork ribs with this batch.
Thanks for the sweet cider
🎤

11/11/2024

This stuff is magically delicious and very special. And it’s almost gone! Will you be making more, ❔

11/09/2024

It’s holiday party time! Book us now for lunch, dinner, or for beautiful grazing boards. Get out of the kitchen and enjoy your party!

11/09/2024

Fabulous lunch courtesy of at the

11/03/2024

Sunday mushroom coming down

10/31/2024

We had such a blast tonight making a feast for our favorite radio folks:
Thank you so much for letting us feed you!
Til next time, cheers!
featuring:

10/21/2024

Hands up, who remembers the Meat Meets?? Before there were any urban winter markets, Kate Stillman and I used to hook up in snowy parking lots to deliver meat off the back of her truck. Somewhere there’s great photos, but this was easier to find cuz we took it on Saturday.
Perfect roast beef, cut at the farm just for us, marinated for two days in garlic and rosemary, and roasted. What’s the trick to perfect roast beef? Cook it to 135 and let it rest, rest, rest 😴
Visit all year round for the best and most humanely raised local meat. Read about Kate and find their markets on her excellent web page, linked to her profile.
Thanks for eating local!!

10/21/2024

Last weekend, we had these beautiful, yellow raspberries on a grazing table for a super awesome wedding. I just found out that the Farmers picked them, just for us.
Our relationships with our vendors are treasures. Ever grateful!
Thank you, and and congratulations to Emily and Ben!
It was an honor to see you all making merry!!
PS: other veg also from Stillman’s, and just get a load of those peppers!
The cheese is from , as is the sausage.
You can get both at in
Thank you for the brilliant hospitality .at.bow we cannot wait to come back.
💋 The CeL fam.

10/18/2024

Pawpaw sherbet at is yum!
is the pawpaw hookup

10/17/2024

We love the birth of spring and the burning sun of summer, but nothing is as splendid as harvest season. We’d be ok with a lot more of this.
This stunning fractal is a kind of broccoli, tho it looks more like cauliflower.
It’s called Romanesco. That’s not the same thing as Romesco, which is a delicious red pepper sauce that goes great with it. Plus, isn’t it fun to say Romanesco Romesco?
Cut it up into pretty flowers, toss with oil and salt and roast it hot at ~400 degrees.
Check it after 20 minutes. Crispy edges are cool, but only you can decide if it’s done. Try a piece!
Enjoy, and happy harvest season!

10/13/2024

The shoulder season. Beautiful days. Empty beaches. Harvest season. The shoulder, between the long lazy arm of summer and the get to business, no nonsense back. Those arms are still clinging to peppers and tomatoes. Those shoulders have intensely heavy bags of corn slung over them. They hoist winter squash, but there is still some summer squash left.

Hit a farmers market. There’s one soon, near you!👨‍🌾 Thanks Stillmans 👨‍🌾

10/08/2024

https://www.samhsa.gov/?fbclid=PAZXh0bgNhZW0CMTEAAaaB2Nsf4hAREQDELdt3TCNwxMMHFTtalLWJ-3SUcm3HYsgOzP9ZT-YGOBw_aem_jxOGcMd9nC4y0ZQqEMQwOw

10/06/2024

We give good grazing board. Give us a call for your holiday parties!

10/04/2024

Beautiful fractals

10/03/2024

Happy New Shana Tovah!

09/23/2024

Sunday supper! brisket burger bolognese with our own confit tomatoes by and mushrooms on fresh pasta 💖


(ok, it was the 22nd, but y’know…)

09/10/2024

Head's up, New England, it's time to pickle peaches!

The secret to JJ's Pickled Peaches? Vanilla. The whole vanilla bean to be precise. This labor of love will yield a great alternative to applesauce for adding flavor, color and texture to meat dishes.