Friday, June 3, 2011

This one's a doosey ...

Crispy skinned grilled Scottish Freedom Salmon stuffed with locally grown sage, steamed English asparagus with Rosemary, heirloom tomato salad from St. Joseph' farm with Thyme and Basil from Sarah's garden and fresh Italian Mozzarella with truffle oil.


It's all about the adjectives ... and the charcoal.
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