During our recent trip to Europe we drove around Tuscany and saw no sheep or cows anywhere in the fields but in the hill towns we found exquisite pecorino and mozzarella cheese. What gives? Where do they hide the animals? The cheese was delicious by the way. Pictured is a shop in Pienza with a fine selection of artisan cheese and salami.
In a recent Spoks/Review article they mentioned the trend of using fresh herbs in martinis. This is something we have always done since our opening 3 years ago. We grow our own herbs and veggies in gardens that surround the restaurant. Fresh mint for the mojitos, basil, sage, beans, and our newest, carrot martini are definitely worth trying on 1/2 off Martini Thursdays.
Spokane will gain the notoriety for being the first town in Washington to have a distillery thanks to Dry Fly. They are located in the old Bayou Brewery Bldg and have just received shipment of a European still and I heard they are in production of their first run of vodka. Great job guys. We are all anxiously awaiting a taste.
We have a few more photos of our travels on
http://www.flickr.com/photos/55676659@N00/
Feel free to browse. mmmm the food is tasty in Tuscany
Working at a restaurant is hard. You have to eat food and taste wine regularly. It can be such a challenge. As you can see by this picture Daisy and Grant are struggling to keep a good attitude during our last staff wine tasting. They probably got blisters.
Our resident chalkboard artist, Trevor B-Mac deserves some cred. Nice job Trev.
Greetings from Prague. Hats are really in here. The fuzzier the better. Traditional Czech food is hearty and meaty. A bit like thanksgiving all the time with the added rabbit, pheasant or wild boar choices.
In preparation for this year’s Epicurean event, we are roasting whole pigs. Here is a fresh one residing in the woodstone oven. Mmmm cracklins.