Mince Meat pie Let’s take a trip back in time to set the stage for this classic recipe. We’re talking way back to the 1600’s, the time of the Crusaders in England. During that era, Shrid Pie was a big deal: shredded meat combined with suet and dried fruits. The addition of spices was a […]
spiced pear sidecar Even though we would create seasonal cocktail recipes for our restaurant on a regular basis, we didn’t usually make cocktails at home. It was more of a treat for us when we dined out. With the restrictions of Covid-19 this year and not being able to go to restaurants for a few
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wassail The smell of apple cider simmering with oranges, pineapple and spices meant the holidays in our house. Every year, my mom would make her version of Wassail for Thanksgiving and Christmas gatherings. In the evenings, we would drink this warm, spicy beverage while enjoying dessert and playing games: a tradition that we continue to
autumn toast Even though we work together, Toby and I rarely cook together anymore. When we started our restaurant Rail back in 2014, we had a staff of two – Toby and myself. We both did everything from cooking to serving guests to making cocktails. As we’ve grown through the years, our team has expanded
tomato cake & coriander buttercream Before Toby and I opened our restaurant, Rail, I started a jam company called Preservation with the help of my mom, who taught me to make fruit preserves. One of my favorite recipes is our Tomato Jam. Since tomatoes are a fruit, they sweeten as they cook and take on
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pie crust This is a great basic crust recipe for pies or tarts. I use this often for sweet and savory tarts and pies if I don’t want to add sweetness to the dish. It is buttery, flaky, and very easy to make. Meet Our Executive Chef The Recipe Pie Crust 4 ounces cold butter,
fig & caramelized onion tart I started my culinary career as a line cook. I had studied Culinary Arts and had no aspiration at all to work with pastries, though that is exactly what I ended up doing and loving. When I am in the kitchen at work, I am either making desserts or ice
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thai spiced bolognese When we cook, we usually come up with our own spice mixes instead of buying blends. It gives us more freedom to season the food just how we want it, plus many mixes aren’t really that great. It wasn’t until our friend and fellow chef introduced us to Spiceology spices that we
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roasted tomatillo salsa I bought Toby a sous vide machine for his birthday earlier this month. It was something that he had been wanting for a long time, especially to make sous vide eggs and meats. He made the juiciest Pork Loin, as well as some Roasted Tomatillo Salsa to go on top. I’m not
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indiana sugar cream pie Family get-togethers and holidays at my grandparents’ house meant pie! My grandma would buy an assortment from the local pie shop, ranging from fruit-filled to chocolate cream pie. Regardless of what flavors she bought, there was always my favorite, a Wick’s Sugar Cream Pie. Wick’s pies started in 1944 in Winchester
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