Author: Michael

Rich cream sauce with crispy bacon, succulent mushrooms, and sweet sauteed onions served over pasta. Served with roasted zucchini. If you are Italian, or if your grandma is, I want to apologize. I realize that this dish breaks every rule of “real” Carbonara, which I dearly love. My wonderful wife, though, when served any Carbonara…

Tow filet medallions seasoned with our signature spice blend, and topped with house-made, rich, creamy Hollandaise sauce. Served with roasted cauliflower. If you ask nicely, we’ll put the Hollandaise on your cauliflower, too. Honestly, we’ll put Hollandaise on just about anything.

Shrimp in a brandy cream sauce, served Vol-au-vent (in a delicate puff pastry shell) served with seasoned roasted asparagus. Many fancy New England restaurants serve Lobster Newburg. We thought, “Why not make it with good shellfish, instead?”

Chicken strips marinated in seasoned buttermilk, then dredged in our secret crispy coating and fired to order. Served with your choice of sauce. A chain restaurant that only serves chicken fingers and toast recently opened in our area. They have a line of customers around the block. The chicken fingers there inspired us to make…

Thin crispy crust topped with a sweet and savory sauce, with your favorite toppings and a lot of mozzarella cheese. Cut into squares. Sometimes, people ask if this can be cut into slices instead of squares. We always tell them what our grandma always said. “No.” Also, some people will tell you that it isn’t…

Your favorite pizza baked in a cast iron skillet. Crispy edges, home made sauce, and lots of cheese make this an American classic. This is just like what you got as a kid, except we don’t make you do a bunch of book reports, first.

Cornish pasties filled with turkey breast, cranberry sauce, and sage sausage stuffing. Topped with turkey gravy. Who hasn’t looked at a Thanksgiving dinner and thought, “this should be a Hot Pocket?” Certainly not us.

Seasoned pulled pork braised in a citrus garlic sauce, served with Cuban-style black beans, and yellow rice. This dish is a variation of something named “mojo pork,” but we’re never sure if that’s pronounced “mojo” or “mojo” so we just call it “Cuban Pork.”

Tender pieces of chicken breast and water chestnuts in a sweet, rich, bourbon sauce, served over fried rice with broccoli. Made with whatever kind of bourbon is in my mother in law’s cabinet.