Category Archives: Appetizers

Amuse Bouche…


This morning, I woke up Jonesing for Tapenade. If, gods forbid, you’re unfamiliar, it’s a classic Provençal dish made with olives, capers, anchovies and olive oil, chopped finely or blended together into a paste. It’s not only incredibly delicious, it’s … Continue reading

Posted in Appetizers, Basics & Process, Classics & Standards, House Made | 2 Comments

Smoked Guacamole

Smoked Guacamole Here’s a great twist on the standard chip fodder. The lightly smoked components add a really savory, distinct note to a wonderful dip. 2 ripe Avocados. 1 medium Onion. 1 firm Tomato. 1-3 cloves Garlic. ½ fresh Grapefruit. … Continue reading

Posted in Appetizers, House Made | 10 Comments

Oysters, Love ‘em or Hate ‘em?

‘Cause there ain’t no in between! You either hear folks say ‘Yum’ or ‘Etch!’; I’ve never heard a “Oh, they’re kinda OK…” from anyone, have you? Alright, first to the basics! If you’re gonna do oysters and you don’t live … Continue reading

Posted in Appetizers, Basics & Process, Main Courses & Meals, Sourcing | 2 Comments

What the Cooks eat on their night off…

Local baguette with Gala apple, roasted garlic hummus, WSU pepper jack, Camembert and hard salami. Cornichons, pepperoncini, kalamata olives and marinated artichoke hearts. Ahhhhhhh…

Posted in Appetizers, Classics & Standards, Uncategorized | Leave a comment