This dish is a wonderful combination of crispy sugar topping crunching through to a creamy, comforting center. Ingredients Needed to Serve 6 8 fluid ounces of half and half 1…
Fred's recently hand foraged mushrooms from one of Mammoth’s many great forests! This is a light and tasty topper seasonally perfect for chicken or fish. Ingredients Needed to Serve 4…
The tastes of the vegetables speak for themselves with this light and healthy dish. A trip to the local farmers market before and a glass of a Chardonnay served with…
Roasted Alaskan Halibut with crushed potato, fennel arugula salad and tomato shallot coulis A great spring dish that pairs wonderfully with a Pouilly-Fume’. Northern Alaskan Halibut is back in season…
Confit de canard is slow-cooked while completely covered in duck or goose fat. It produces meltingly rich, falling-off-the-bone tender meat. Simply roasting a duck won't get the same results. Then…
Picking apples is one of the greatest pleasures of the fall season and eating them is another! Harvested September through November, the versatile apple is not only the perfect healthy…
‘Pissenlit’ means dandelion, and in France, springtime means Pissenlit. Drive through the French countryside and you’ll see all sorts of people harvesting dandelions for their dinner salad. This is a…
~ San Diego Tribune February 1999 MAMMOTH LAKES — Mountain towns are not generally where you expect to find meticulous French technique. You expect hearty portions, maybe a good steak,…