swoonkitchenblog.blogspot.com
Swoon Kitchenblog: November 2008
http://swoonkitchenblog.blogspot.com/2008_11_01_archive.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Sunday, November 30, 2008. Sunday Brunch in Late November. The first snow flurries of the season fell early this afternoon in Hudson. It was almost nice to see, though I would rather it still be warm outside. On a more positive.
swoonkitchenblog.blogspot.com
Swoon Kitchenblog: November Eats & Kitchen
http://swoonkitchenblog.blogspot.com/2009/11/november-eats-kitchen.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Sunday, November 8, 2009. November Eats and Kitchen. Just a few pics of our food and kitchen this late autumn. On the line with Brian in garde manger, Jeff on roast and J. P on veg and pasta. Caramelized apple tart with sherry fig ice cream.
swoonkitchenblog.blogspot.com
Swoon Kitchenblog: January 2009
http://swoonkitchenblog.blogspot.com/2009_01_01_archive.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Friday, January 16, 2009. A Few Winter Foods. At lunch, a beautiful plate of roast Delicata squash and parsnips brightened with herbs, frisee and beet vinaigrette. The always satisfying steak tartar. Delicate saffron poached pears.
swoonkitchenblog.blogspot.com
Swoon Kitchenblog: October 2007
http://swoonkitchenblog.blogspot.com/2007_10_01_archive.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Monday, October 1, 2007. Wine Tasting Dinner with Jean-Paul Autard and Dominique Courbis. Reservations Required$75/PersonSunday, Oct. 14 5 pm Sharp. Swoon Kitchenbar340 Warren StreetHudson, New York. Hope to see you there.
swoonkitchenblog.blogspot.com
Swoon Kitchenblog: A Few Winter Foods...
http://swoonkitchenblog.blogspot.com/2009/01/few-winter-foods.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Friday, January 16, 2009. A Few Winter Foods. At lunch, a beautiful plate of roast Delicata squash and parsnips brightened with herbs, frisee and beet vinaigrette. The always satisfying steak tartar. Delicate saffron poached pears.
swoonkitchenblog.blogspot.com
Swoon Kitchenblog: Making Pasta
http://swoonkitchenblog.blogspot.com/2009/01/making-pasta.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Tuesday, January 13, 2009. First thing every morning, Jeff makes pasta for the day. It's a beautiful process to watch and quite delicious to eat! A motor operated Italian machine helps quicken the process of rolling out the dough.
swoonkitchenblog.blogspot.com
Swoon Kitchenblog: March 2008
http://swoonkitchenblog.blogspot.com/2008_03_01_archive.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Monday, March 31, 2008. What a fun afternoon, to be able to drink the wines of and speak with one of the great winemakers today here at Swoon was fantastic. Thank you Gilles for stopping by. Labels: What Im Drinkin. Proximity to the plate.
swoonkitchenblog.blogspot.com
Swoon Kitchenblog: February 2008
http://swoonkitchenblog.blogspot.com/2008_02_01_archive.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Wednesday, February 13, 2008. Like visiting a friend. A sniff, a sip, takes us right back to that beautiful land on the other side of the planet. Labels: What Im Drinkin. Subscribe to: Posts (Atom). Sign up for our Email Updates.
swoonkitchenblog.blogspot.com
Swoon Kitchenblog: April 2008
http://swoonkitchenblog.blogspot.com/2008_04_01_archive.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Monday, April 28, 2008. We had our first wine dinner this year with Cadence Winery. They are a Washington based winery who focus their efforts and passion on Bordeaux blends. Amuse Bouche: Asparagus and Goat Cheese Tart. Sunday, April 6, 20...
swoonkitchenblog.blogspot.com
Swoon Kitchenblog: July 2008
http://swoonkitchenblog.blogspot.com/2008_07_01_archive.html
We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http:/ www.swoonkitchenbar.com. Saturday, July 19, 2008. Kirby cucumbers are now at all the local farm stands. They are perfectly tiny, firm, moist and delicious. And they make a great pickle. This is a good one! Labels: Proximity to the plate. Subscribe to: Posts (Atom).
