Sunday marked a very special day for millions of people around the world; the celebration of Chocolate and Pork. 

Giving up on religion in fourth grade after studying the children’s crusades, I have come to enjoy the High Holiday’s from a culinary respect. Although not as significant as Christmas or Thanksgiving, Easter is certainly nothing to Passover; not the Jewish holiday I’m talking pork.

Being fromCaliforniathe traditional Easter meal revolved around a delicious spiral sliced ham, drowning in a bourbon glaze. These days my favorite pork product is a slow cook pork butt. I usually slow roast the … read full article

Sitting at my desk on Sunday I got an email from a friend in Sonoma that was busy building a proper Cassoulet. Looking out the window watching the blue sky unload a snow flurry, this seemed like a really good idea. Cassoulet has always been one of my favorite comfort foods. I am not sure that this doesn’t have something to do with my family’s lineage to France, or that fact that I simply like white bean stews. As the story goes Dr. Francois Le Baron arrived in Buzzards Bay via shipwreck and became the first doctor in … read full article