Friday, March 15, 2013

Check us out on Martha's Blog!

Just in: a little shout out from Martha Stewart... 
"...their pimento cheese on sliced soft pretzel. On a PRETZEL! Needless to say we were very happy."

Monday, March 11, 2013

Pimento Cheese Time

Spring is HERE! Bout time. And we're busting out one of our favorites... pimento cheese.  Why? Because it pairs with everything spring. And not to mention, upstate cheddar is amazing and in full force at the farmer's market right now. Check out this southern classic below and hurry up and make some! 

Friday, March 1, 2013

Happy (belated) Chinese New Year, y'all!

It's never too late to celebrate Chinese New Year.  Ango loves a theme and what could be better than the year of the snake?  We also have a new favorite passing item...a cone. Vermicelli would normally be an awkward passed hors d'oeuvres, but not when you serve it in a recycled paper cone
with bamboo chopsticks.  

vermicelli + farmer's market kale + miso glazed organic tofu +    fermented black bean sauce.


Monday, January 28, 2013

Happy Chickens

This is what a happy chicken looks like. On a recent visit upstate I was once again reminded why Ango cooks local.  You don't have to travel to the farm for this reminder, we're happy to take care of the logistics.

Wednesday, January 16, 2013

Late Winter/Early Spring Lunch

Even though it's just now starting to feel like Winter, our kitchen is ramping up for Spring. Don't forget about lunch, you know, the middle child of meals. 

Our menus are always customized and always changing- we never use an ingredient if it's not looking mighty fine. Below is a lunch favorite for this upcoming season. 

Thursday, January 10, 2013

Triple Carrot & Duck Salad

Duck. So good. Especially during the winter.  Paired with this season's heirloom carrots and righteous simplicity is on.
The below recipe calls for specific carrot colors, which is just a suggestion. Click on the below recipe and Enjoy!


Tuesday, December 4, 2012

Pickled White Beets

Beets- you either love them or hate them.  We dig them. So if you agree, Winter is good news and so is this recipe.  A surprising garnish to just about anything.