Chris Peterson our butcher and baker has put together a very comprehensive blog focusing on his great charcuterie and bread baking work.
Check it out@
the butcher, the baker blog
Pumpkin swordfish poached in roasted pumpkin butter, beets, brussels sprouts, smoked pork loin, warm pumpkin butter vinaigrette (blis sherry). Roasted pumpkin butter was made by slow roasting pumpkin innards and scraps with equal parts butter. Thanks to Alex for the pumpkin butter tip.