November 17, 2016

The first course was to be an appetizer of tiny Belon oysters, broiled with truffle butter and served on a platter lined with coarse sea salt

June 30, 2016

This is a gorgeous salad that Alison developed for the guests at The Reutlinger. Perfect for summer. Cool and refreshing with lots of protein and fresh produce from the garden.  Serves 8


32 oz. salmon or tuna fillet, skin off

¼ cup olive oil

2 lemons (juice and zest)

2 lbs. French green beans-Blan...

April 20, 2014

Use sustainably farmed or caught Salmon or Halibut to make this delicious entree.  Makes 4 servings.

Check out this link to "Be a responsible Seafood Lover!"


Yield: 4 servings



4 pieces of wild salmon fillet

Spice rub:

1 tsp toasted fennel seeds, coarsely ground

½ tsp paprika

3 cloves fresh chopped...

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