Monday, May 5, 2008
Even though the brine takes at least 30 hours to cure the pork chops, you won't be sorry once you taste them - juicy, succulent and really worth the wait.
Thursday, April 3, 2008
This month features a recipe from Matthew Nagan the Executive Chef at the Schellville Grill in Sonoma.
Thursday, March 6, 2008
This month features a recipe from Peter Pahk, the Executive Chef at Silverado Resort in Napa.
Wednesday, February 20, 2008
This month features a recipe from Gianni Audieri, the executive chef at Fior d'Italia in San Francisco - the country's oldest Italian Restaurant.
Friday, February 15, 2008
Carrot Ginger Soup as prepared by Victor Scargle for GO FISH St. Helena, CA
