beautiful and delicious

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On the menu from Chef Miles Mountjoy: butternut squash puree, sautéed rainbow chard, braised short ribs, roasted sirloin, salsa verde, shaved winter vegetable and chicories salad with meyer lemon vinaigrette, galette with vanilla whipped cream and pistachios, dates and page mandarins for dessert.  Plus roasted chicken breasts, new potatoes, macaroni and cheese and ice cream for the kids.

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Very cool and so simple.

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newest members of the ME318 CNC class’s watch club.

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cooking:

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before:cooking-crab-in-loven2

after:cooking-crab-in-loven3

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which to use?

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