Classic

Salty, Sweet, Sour, Bitter, and Umami

During the Italian Renaissance, food began to be considered something more than just nourishment. It began to be a form of artistic expression. Through the marriage of great houses this art was taken to France, where cuisine as we know it was established. It was then carried back to Italy, as well as to the rest of Europe and the Western world.

Courses are based on the idea that a meal has a "flow" making it an always unique experience. Here I share with you some of my seasonal recipes.

Soups, Salads, and Starters
	Celery Root and Pear Soup with Crispy Pancetta Curried Sweet Potato Soup with Cranberry Sour Cream Heirloom Tomato Gazpacho Irish Stew with Guinness Cowboy Caviar Ruben Soup

Entrees and Sides
	Asparagus and English Peas with Penne and Ricotta BLT on Savory French Toast with Green Onion Aioli Chicken Cacciatore Chipotle Yams Grilled Halibut Wrapped in Grape Leaves with Grilled Tomato Panzanella Salad Grilled Lamb Loin Chops with Early Spring Roasted Fennel, Morels, and Ramp Coulis Herb Roasted Chicken Indian Chicken Curry with Golden Raisins and Cashews Macaroni and Cheese Ramp and Wild Mushroom Pizza with Goat Cheese Roasted Butternut Squash and Goat Cheese Gratin with Toasted Hazelnuts Seared Scallops Piperade over Pea Puree

Desserts
	AB's Brownies The Best Chocolate Mousse Buttermilk Panna Cotta Individual Strawberry and White Chocolate Tiramisu Wine Glasses Mini Lavender Cupcakes Momma Maria's Olive Oil Cake