No Corkage Tonight
Bring your favorite bottle of wine to enjoy with any of our great dishes..better yet, e-mail Chef Jeff or call and he’ll pair your bottle with a special dish or create a menu for you and your friends….
See all of our weekly specials!!
Making Stocks the Classical Way
Maintaining the proper ratio of bones to water is crucial for making an excellent-quality stock. For beef, veal, poultry, or game stocks, here’s the basic rule of thumb: To make 1 gallon of stock, use 8 pounds of bones, 6 quarts of water, 1 pound mirepoix and 1 standard bouquet garni. It is important to combine the bones with cool water and bring the water slowly to a boil, but then to reduce the heat