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Cucina Mia Farm-to-Table

Larb Ga (Thai lettuce wraps with chicken)

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Cucina Mia Farm-to-Table

Tonight’s craft cocktail

A Rosemary Fashioned: Bulleit Bourbon, house-extracted rosemary syrup, Pechaud’s Bitters, rocks, sprig of rosemary garnish

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Cucina Mia Farm-to-Table

Saturday Dinner

Clockwise from left: au gratin with russets, leeks, jalapeños, cumin, and crumbled paneer; green beans with olive oil, kosher salt, and sautéed garlic; Memphis-style pulled pork pressure cooked with dried cascabel chili, then simmered in BBQ sauce.

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Cucina Mia

House-pickled jalapeño sour boule

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Cucina Mia

Wild blueberry mojitos, bitch

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Cucina Mia

I must say #RoundTablePizza makes a pretty decent pie

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Cucina Mia Farm-to-Table

To make it easier to find my cooking tutorials, I’ve dropped them into a YouTube channel

Impossibolognese is my next meatless challenge, coming soon . . . and from a fancy new kitchen, too!

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Cucina Mia Farm-to-Table

Caponata inspired by Delarosa, Manzanella olive loaf inspired by Tartine

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Cucina Mia Farm-to-Table

Giant artichokes!

Pressure cooked, halved, grilled, then stuffed with cream cheese, prosciutto, onions, sweet red peppers and panko, then finished in the broiler

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Cucina Mia Farm-to-Table

Tartine process works at 5000’ without any modifications!