Looking forward to seeing friends at the Slow Food Picnic next Thursday. I’ll be serving my new Neapolitan Sausage Panino — my wine-infused sausage on a crusty wood fired oven baguette with San Marzano tomato sauce, four types of mushrooms, bell peppers, rapini, and onions…a sumptuous two-hands sandwich!
Summer is in full gear here in the County. The local farm products are showing up in the farm stalls. It is a joy to cook with fresh-off-the-farm vegetables every day.
NEW INFUSED SAUSAGE CREATIONS
My sausage repertoire is expanding. The Michaelangelo Salsiccia, made in cooperation with Chef Michael Hoy and incorporating Vicky’s Veggies baby rapini pesto and 66 Gilead Gin,made its debut at Encore! Encore! in downtown Picton last month. Read more