Ingredients: 2 C Kalamata Olives ½ C Green Olives ½ C Capers 1 T Garlic, Minced Juice of 1 Lemon ¼ C Olive Oil 1 t Dried Oregano 2 T Basil, Roughly Chopped Black Pepper to taste Method: Kalamata Tapenade: Combine the olives, capers, and garlic in the robo coupe and slowly drizzle in the […]
Ingredients: ½ C Butter 1 C Celery, Small Diced 1 C Bell Pepper, Small Diced 1 C Yellow Onion, Small Diced 2 T Garlic, Minced 1 t Dried Oregano ½ C Flour 4 C Chicken Stock 1 C Diced Tomatoes, No Juices 1 T Lemon Juice 1 t Worcestershire Sauce ½ t Tabasco 1 Pinch […]
Roughly five years ago, Jason Nies and I discussed the idea of creating a garden on The Inn at Honey Run grounds where fresh produce would be grown for use in Tarragon’s creative cuisine. Spring forward to today – that idea has materialized into a two-acre plot of land with fruit trees, raised beds, and […]
Obatzda is a Bavarian Cheese Dip that is most often served with hot pretzels. However it pairs just as well with a hardy bread such as pumpernickel or rye. Ingredients: 5 oz Brie Cheese, Cut into Pieces 5 oz Cream Cheese, Softened 3 T Heavy Cream 0.5 oz Brandy 2T Chives, Finely Chopped 1 T […]
Ingredients: 1 ½# Heirloom Tomatoes 1 ½# Roma Tomatoes ½ C Extra Virgin Olive Oil 2 T Salt Method: This recipe is incredibly simple to cook but creates an unbelievably delicious tomato sauce. Oftentimes tomato sauces taste more like garlic, meat, or basil. This recipe focuses on a very simple yet intense tomato flavor. Bring […]
Ingredients: 3# Fingerling Potatoes, Quartered 2 C Leeks, Quartered, Sliced and Rinsed 1 C Celery, Peeled and Small Diced 1 C Fennel, Small Diced 2 T Garlic, Minced ½ C Pernod Liqueur 1 ½ C White Wine 2 Quarts Chicken Stock 1 C Milk 1 C Heavy Cream Salt and Black Pepper to taste Method: […]
