Spring is finally here - or at least it really feels like it today! Sun is out, we've brewed our first pot of iced coffee, and we're starting to think about setting up the patio. Perhaps we're getting a little ahead of ourselves, as it's only March 8th. But that doesn't mean we can think about those delish flavors that come from the patio grill - steak, chicken, grilled vegetables fresh from the garden, it's the best time of year! To help get you in the mood, we have a recipe that will get you thinking about all those great grill tastes, but for now, will still taste just as good in the kitchen. On Mass Appeal last week, our Executive Chef Greg Monette put together a Mu Shu Fajita - an interesting spin on a classic Mexican dish. Check it out, try it for your self, and let us know what you think!
Showing posts with label summer cooking. Show all posts
Showing posts with label summer cooking. Show all posts
Thursday, March 8, 2012
Wednesday, August 10, 2011
Heirloom Harvest
Enjoy the company of Master Brewers Chris Lalli and Gary Bogoff for a GREAT event featuring the Berkshire Brewing Company's handcrafted ales. The evening starts at Berkshire Brewing Company at 6:00 with an hour tour of the brewery followed by a four course dinner at Chandler's Restaurant.
$45. per person. Reservations Required 413-665-1277
Chandler’s August Beer Dinner ~ Heirloom Harvest, each course carefully paired with BBC
Artichoke Heart Soup, Duck Cracklings
Heirloom Tomato Salad, Queso Fresco
Barbecue Glazed Pork Ribs, Cauliflower & Potato Mash
Cold Spring Orchard Peach Cobbler
Thursday, August 4, 2011
What do you know about tamarind?
We love to grill during the summer. Who doesn't? Something about a fat, juicy steak, asparagus, and corn on the cob fresh off the hot grill just screams summer. The flavors that hit your tastes buds are so different, giving them a full taste and sensory experience. (We love food here, so please forgive us if we go on and on. . . ) Perhaps its the summer sun and the crisp glass of Pinot Grigio that makes it all so vibrant. Non the less, it's one of our favorite seasons, and one of the best times for colorful fresh produce to add to your grilled feast.
Always popular for grilling months and never absent from a backyard picnic is the classic barbecue sauce. What about mixing it up this season? What do you know about tamarind fruit? It's tangy, sweet, and the perfect substitution for a tomato base. In this week's episode, Greg prepares sirloin steaks with a Tamarind Honey Chile Garlic Glaze. Try it. We know it'll impress your friends!
Always popular for grilling months and never absent from a backyard picnic is the classic barbecue sauce. What about mixing it up this season? What do you know about tamarind fruit? It's tangy, sweet, and the perfect substitution for a tomato base. In this week's episode, Greg prepares sirloin steaks with a Tamarind Honey Chile Garlic Glaze. Try it. We know it'll impress your friends!
Sunday, July 24, 2011
Low maintenance cooking just in time for the heat wave
Fresh summer salads filled with raw vegetables are packed with nutrients and protein, require minimal time in front of the hot stove, and once chilled, offer a light and refreshing meal. Perfect for the summer, and nights when it's just too hot to even move.
In this week's episode you'll hear how easy it is to work with quinoa (the oldest grain ever cultivated!) and cracked bulgur wheat and even sample jicama.
Bon Appétit!
In this week's episode you'll hear how easy it is to work with quinoa (the oldest grain ever cultivated!) and cracked bulgur wheat and even sample jicama.
Bon Appétit!
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