Being “farm-to-table,” or devoted to “seasonal-local” practices is practically second nature at NYC restaurants today.
Month: April 2016
Raw Root Vegetable Salad
This year’s Halloween celebrations saw a big menu change. We decided to make each and every dish and beverage color orange. Also we’ve chosen our main course for that event to be a veal steak with a spicy pumpkin sauce…
Latkes With Caviar and Cream
The southern state of Virginia is well known for its hospitality and also for mastering the art of cooking smoked meats. The Smithfield Hams are the best example. Cooked in a long smoky process, learnt by locals from Native Americans, these veal hams taste like.
The Best Passover Wine Picks
Wine is an integral part of the Passover holiday. “It has come to be a symbol of joy and celebration,” notes Rabbi David Segal. “Drinking wine, let alone four cups, is a sign of freedom, of being redeemed from bondage.” But what should go in those cups? We tasted our way through a case of…
3-Ingredient Matzo Sandwiches For Passover
Our winery & restaurant specializes in everything wine for more than 70 years. That was the reason why recently we’ve decided to launch an array of additional services.