“Wine Dinner” Tuesday, April, 8th “Wines From around the World” Maso Canali “Pinot Grigio” Italy Peach | lemon | Honey ———————— Seared Scallops Dandelion greens with seared scallops, Sweet peppers, shallots, honey truffle Vinaigrette. King Estate “Pinot Gris” Oregon Citrus | pineapple | orange blossom ———————— Baby green Salad Mixed baby greens tossed with raspberries, Read More
Yup… I’m not kidding. Read all about the Mozzarella Cheese Recall here. Read More
I saw the sign in the window for the liquor license a few months ago and now the news has finally broken… read all about Wegman’s quest to serve alcohol in-house from The Daily Local News. Read More
Okay, so I posted this In Other Food News but I have to reiterate how cool this event is on Saturday. Check out how many breweries and restaurants will be there! If I don’t see you there… well then, boo to you. Here are the details… Read More
I got an e-mail early one Friday morning that I was chosen to audition for Wheel of Fortune in Washington, DC, that Monday. I love little life experiences, so I took off work and made a day out of it. Read More
The annual membership gathering at Yellow Springs will be particularly festive on March 29 as it will be the first social event in which the two newly merged organizations will participate as one. The party is scheduled from 6:30 to 10 p.m. in the Washington Building in the village of Yellow Springs. Known as the Read More
My goal as Bishop of the Bivalue is to give you a brief history of the ara an oyster is harvested, weather it is farmed or wild, how long it takes to mature and how it tastes. Oyster Fact- Like trees, oyster shells show rings of growth, there is a little spurt in the shells Read More
Easter is upon us two weeks early this year, and aren’t we hoppy about it! The weather forecast might be a bit gloomy, but there’s one sure way to get in the spring mood: a delicious Easter Brunch. Read More
Everyone knows the usual routine for St. Patrick’s Day: Don whatever green clothing you have, go to your favorite bar, throw back a few pints of Guinness, snifters of Jameson’s or…ugh…down a few green beers. If this sounds anything like how you spent the past few St. Patty’s Days, then it is a good thing you are reading this article! Read More
Choose from Chef Stephen Delaney’s enticing selection of traditional Easter fare with a modern twist prepared especially for you.Sunday, March 23, 2008 11 AM-3 PM $30 per person $14 for children 12 and under (Includes coffee, tea or soda) Brunch Menu Southern-Style Eggs Benedict* Pancakes Scrambled Eggs* Sausage & Bacon Lobster Bisque Salmon Gravlox Lemon-Dressed Read More