
More Al Fresco Dining
In keeping with the “dining alfresco with friends” theme for the fall, here is a sneak peek at a few more of my favorite outdoor
In keeping with the “dining alfresco with friends” theme for the fall, here is a sneak peek at a few more of my favorite outdoor
Adapted from David Tanis, via The New York Times and The Smitten Kitchen Serves 4 generously, 6 moderately Peanut dressing Ingredients: 3 tablespoons Asian fish
From “The Cuisines of Mexico” by Diana Kennedy Preheat oven to 325 F Ingredients: 3 pounds whole redfish or red snapper, gutted and scaled 1 teaspoon salt
Ingredients: ½ teaspoon of Cocktail and Sons “Spiced Demerara” syrup or 1 demerara sugar cube 3–4 dashes of Angostura bitters 3–4 dashes of orange bitters
You will need a cocktail shaker and a muddler to make this drink. Ingredients: 2 handfuls of fresh Louisiana blueberries 6–8 basil leaves 1–2 teaspoons
No spam, notifications only about new updates.
We are thrilled to announce the exciting auction items for this year’s Hats Off Luncheon
Written By : Jan Windhorst | Photos by: Chuck billiot Brittani Naccari Farrell There I
Dr. Heather Vinet What do you get when you combine a love for science, athleticism