This post contains affiliate links. If you purchase through them I may earn a small commission at no extra cost to you. There are desserts that people politely enjoy, and there are desserts that stop a table. Sticky toffee pudding is the second kind. I served this at a private dinner in Newport last autumn,…
There is a specific moment every October when fall stops being a concept and starts being a feeling. The light changes, the air gets serious, and the requests at private dinners shift. Less raw, more richness. That is when pumpkin spiced cheesecake starts showing up on my menus. Not pumpkin pie, which everybody expects, but…
Peach bourbon pork tenderloin was never something I planned to put on a menu. It happened the way most good recipes do. A client had fresh peaches from a farm stand off West Main Road in Middletown, a bottle of Woodford Reserve already open on the bar cart, and a pork tenderloin in the refrigerator…
There is a dish I have made more times than I can count for private events, and every single time it lands on the table, the room goes quiet for a second. That is what butternut squash ricotta ravioli does to people. Not the kind from a store bag. I mean hand-rolled pasta, a filling…
Filet Mignon with Apple Brandy Glaze, Sweet Potato Purée, and Roasted Brussels Sprouts This filet mignon apple brandy glaze recipe started as the answer to a very specific question. A client in Newport was hosting her October dinner party for the eighth year in a row. Eight guests, long dining table overlooking the water, and…
If you’ve never made duck breast with cherry port wine sauce at home, this is the one to start with. It came together on a random Tuesday in November. I was cooking for a couple in Newport, anniversary dinner, just the two of them, candles, the whole thing. She’d told me during the planning call,…
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