Ice Cream 101...Means Ice Cream Fun

The summer time heat is really starting to show its head here in MA! We have the hot, humid and sticky weather which is followed by afternoon/evening thunderstorms. Every year it is the same, we complain about the cold weather and then complain about the heat.

Well today we are going to beat the heat with a cool summer time treat!! Lets go make some Ice Cream folks! This is going to take a bit of reading and you may have to review the steps a few times. I'll do my best to keep it all simple and easy. If you have any questions, feel free to reach out to me over on Facebook by clicking on this link.

The history surrounding our delicious subject today is almost as wild as the combinations of flavors you can find. Stories of Marco Polo bringing ice cream back to Europe from China along with King Charles I inventing the frozen treat are just that...fun, but still stories without any evidence to support the claims. There is evidence of an ice cream like creation in 618 AD from China and later on in historical texts from India, which detailed the mixing of salt and ice to help "freeze" cow or goats' milk. In the early 1500's the trick of freezing products with a mixture of ice and salt appeared in Italy and another 150 years would pass before the chemists of that day and age began to create frozen foods. These early mixtures became known as Sorbets all across Europe. In 1664 Naples, people began to see ices mixed with sweetened milk and from then on Ice Cream became a true national treasure.

Ice Cream was so popular that the creation of the tasty dessert was a deeply held secret. Common people only knew stories of its existence. One such story told about a feast by Charles II, in which the royal table alone was allowed the honor of being served. The rest of the party goers could only watch as the table ate.

These days we all have access to ice cream from many different sources and also in an infinite amount of flavors. There is hardly a simple chocolate or vanilla out in the market today, rather we are now forced to choose between 15-20 different types of chocolate alone!

It is so much a part of our daily lives that the entire month of July is known as National Ice Cream Month and the third Sunday of July is National Ice Cream Day (for all of you who don't have a calendar in front of you, that date is July 20th). Check out some of these great ice cream facts before we continue and learn about how to make ice cream at home...

Chocolate Syrup is the number one ice Cream topping in the US.

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In 2002 the CBS television news show, Early Show, aired a segment where Carvel Ice Cream created the worlds largest ice cream scoop pyramid. It was made in under an hour and contained over 3800 individual scoops.

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The largest ice cream sundae was made in Alberta Canada by Palm Dairies and it weighed around 55,00 pounds

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American favorite Ben and Jerry's was started in an old converted garage up in Vermont

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On average, the US consumes about 20 quarts of ice cream per person each year

Fun, interesting and just plain wow! Lets get down to business and see how you can make this good stuff at home.

Many people would love to make ice cream at home and once you get the hang of it, you are only limited to what your imagination says when it comes to flavor. What holds back many of us though is the thought of "not having an ice cream making machine"...I did a bunch of research on this, especially considering that the modern version of the ice cream machine hasn't really been around all that long. Years ago it was made with ice, salt, and lots of muscle to keep it mixed correctly. If you have a pair of glass bowls, an electric hand mixer and some patience...then you can make ice cream anytime you want!

Cookies & Cream Ice Cream, Made Without An Ice Cream Machine

1 Cup Milk

1 Cup Sugar

1 Cup Half & Half

1 Tbs Vanilla Extract

1/4 tsp Salt

2 Cups Whipping Cream
2 Cups Crushed Oreo Cookies
You begin the whole process by scalding the milk in a small sauce pot. Scalding is done by heating the milk over a low/medium heat until it begins to gently simmer with small bubbles forming around the edge. Remove from the heat.


Add in the salt and sugar immediately, stir gently until both are dissolved. Once completed add in the half and half along with the vanilla extract and whipping cream. Pour the mixture into a glass bowl and allow to cool. Cover with plastic wrap and place in the refrigerator overnight. This process allows flavors to combine and helps to create a smoother product.

Now for the freezing process. Remove your bowl from the refrigerator and stir the mixture thoroughly. A wooden spoon or firm rubber spatula will work best for these next steps. Cover the bowl with fresh plastic wrap or an appropriate cover. Place it in the freezer for two hours. While you're waiting, take and crumble your 2 cups of cookies. Set them aside for a bit later.

Remove the bowl from the freezer and use the electric hand mixer to whip the mixture. Always start with a lower setting to avoid a mess. Beat the mixture for about 30 seconds to a minute. You are looking to just mix up any ice that may be forming. Cover again and place it back into the freezer for an additional 2 hours. Repeat the same whipping process. At this point the ice cream is still going to be soft and may need additional time to freeze to a loose ice cream consistency, think melted but not soup here! Check every 30 to 45 minutes until you get to this point. Then use the spatula or spoon to stir in the cookie pieces. Take the mixture and pack it into a plastic, Tupperware style container with a lid. Leave room at the top to allow the mixture a place to expand to. If you don't give it a little breathing room, the resulting mess is not much fun to clean up. I speak from experience here!

Place the container into the freezer to allow it time to properly set itself up. Give it at least a couple of more hours and you should be good to go. The actual time will vary depending on the ingredients you choose.

When you feel comfortable with your ice cream making skills. Feel free to substitute the traditional dairy products for ones lower in fat or even swapping in coconut or almond based milk products. If you need to be lactose free, you can substitute for that as well. Just remember to follow the steps and adjust the timing if needed to suit your needs. 

The secret to adding in ingredients for texture and flavor comes later in the whole process, by folding in your extra goodies you retain consistency and enhance the overall final batch. This basic, vanilla style base goes perfectly with pretty much everything. You can always change your base flavor by removing the vanilla extract and stirring in flavored berry sauces towards the end. This process makes for great Blueberry or Strawberry Ice Cream. You can even use coffee beans in your base mix to make a delicious Coffee Ice Cream. Check out these next few recipes for ideas on how to flavor a special treat just for yourself. Follow the same instructions for freezing using the hand mixer and enjoy! It takes some patience, but the results are well worth it.

Lets see about getting back to those recipes I promised!!

Black Raspberry Ice Cream

2 Cups Fresh Blackberries

1/4 Cup Sugar

1 Each Whole Lemon

Simple and easy recipe to make some amazing ice cream. Follow the base directions for the ice cream making above. Once you have placed the mixture into the freezer for the first time you can get the fruit ready which will be added, in place of the cookie pieces. Squeeze the juice of the lemon into a small sauce pot. Be careful to remove any seeds. Add in the raspberries and stir over low/medium heat. Pour the sugar over the top of the berries and stir until dissolved. Remove from the heat and set aside to cool. Fold this into the ice cream mixture. Be careful to not totally crush the berries. This will give you a great looking marble texture in the finished product. After the berries have been added. Place back into the freezer and wait until it is done freezing. Make sure to follow all of the basic steps that were outlined above.

Blueberry Ice Cream

2 Cups Fresh Blueberries

2 Tbs Sugar

1 Each Whole Lemon

1/2 to 1 tsp of Cinnamon (optional)

Follow the same exact steps as you would for the Black Raspberry Ice Cream. In this case if you are using the cinnamon, add it into the pot at the same time as the sugar. Feeling a little adventurous? pick up some lavender and sprinkle it into the ice cream at the same time as the blueberries.

Strawberry Ice Cream

2 Cups Strawberries, tops removed and chopped or quartered

1 Large Orange

2 Tbs Sugar

2 Tbs Balsamic Vinegar

This is a fun one to make as the strawberries will take on an amazing flavor from roasting and the colors really pop. Start by preheating the oven to 375 degrees. While the oven heats up you can begin chopping or quartering your strawberries. Toss the berries with the balsamic vinegar and the juice of the orange. Then place them into an oven safe baking dish, sprinkle with the sugar and place into the oven for about 15 minutes. Allow them to fully cool before folding into your ice cream.

Caramel Coffee Ice Cream

This recipe is kind of surprising and really made me shake my head with how simple it is. In terms of making something at home this one is a no brain hit!! The original base recipe for making simple ice cream at home uses milk. In this case, you don't buy milk!! You purchase any of the several different varieties of ice coffee that line the shelves of your local store. I have been keeping my eyes open for a sale on the Starbucks variety and plan on picking up the Caramel flavored coffee this week! It is made the same way with substituting the milk for flavored coffee. I would also recommend tossing in some espresso powder...maybe a half to whole teaspoon in the beginning to enhance the coffee flavor. To make it even better, you can buy a small amount of caramel syrup and fold it into that almost finished mixture!!

I'll be posting pictures of my own ice cream adventure this weekend. Still not sure which one to make, but it is going to be fun! Remember the key to making something in YOUR kitchen is letting your imagination and heart run wild. So have fun, be creative with the flavors and play!

See you in the kitchen sometime soon


-Sean

Summer has finally arrived!

Welcome back Summer, you have been really missed!! The Kitchen is once again open for business and if last year taught me anything, it is that life is never exactly what we expect. Right now I have so many ideas and thoughts racing through my head that it is a little difficult to figure out where a good starting point might be.

These are my giant Roma Tomato Plants!
I began growing these back in late May and never
truly thought this garden would work.
I am now a believer in my own skills!

I turned the light switch off on the my dining room desk last fall because it was time for me to concentrate on the most important job in my life, that would be me being a dad. Many people don't know this about me but I am a full time stay-at-home father of three great children!! I used to try and hide that fact or kind of pass over the things I did at home. It hasn't been very easy for me to go from being in charge of full kitchens, preparing meals for hundreds, launching big parties...to diaper duty and homework. Three children and a whole house to look after was never something I learned in school and the 'family' support network is not an option for me to turn towards when I need advice. It is also not easy to watch as my better half works some long hours and brings home our only real paycheck. She is amazing and I probably don't say "Thanks" nearly enough, especially for all she does for the kids and myself.

Paraphrasing just a bit here..."but a funny thing happened on the way to the market"...Realizing that I have strengths that go along with my weaknesses was and still is hard for me to come to terms with. I have learned that not only was I pretty damn good at being a Chef, it just so happens that I am even better at being the man of the house!! Certainly was a shock to me...apparently however, not to most people around me. One of these days I will stop doubting myself and listen more.

Right about now, you may be asking yourself what any of this has to do with food, recipes or even being healthy. I am getting back to that sort of thing in a minute. Before I do though, it is important for me to let people know that writing, cooking and coming up with new recipes is really fun for me and is also therapeutic in many ways. I also have a bit of green thumb and spent somewhere around 6-8 weeks working on my yard, making a huge vegetable garden and generally feeling good about what I wanted in life.

So the book got placed on the shelf until I had free time to bring her back to the table. I dusted off the notebook which was covered in my daughters artwork, grabbed out my recipe files and started to get back into working on book creation 2.0

Sweet Onions are growing and coming along great!

I have missed writing and creating these past months and am looking forward to a fun filled summer of exploring different Farmers Markets, coming up with new ideas, playing in the
kitchen and making dreams come true. I may have even convinced the before mentioned other half that we need to invite people over to see my new garden oasis and to also try some of these recipes. Sangria anyone?

I plan on doing things different this summer as well. Recipes are important and they go along with all the stories which come from the people and farms that are such an inspiration when I am creating things in the kitchen or writing. I am going to cut out the marathon recipe weekends and concentrate on quality over quantity. This summer is also going to be about taking a stand and being much more vocal about the food community and culture around all of us.

This brings me to the reason why I felt the urge to get things rolling again and why I am going to be an advocate for doing things the right way when it comes to food.

The other day I was at our local supermarket and needed strawberries, so I grabbed a container and for some reason never really looked at the package. In my head it was berry season and naturally anything in the produce area would be fresh, local and packed with flavor. The strawberries weren't exactly bad but they were far from what I expected. These little guys were picked somewhere down in Georgia, then trucked to some shipping facility, then transported to another facility where they were divided up and shipped to us here in MA...now that they are here though, they get loaded into yet another truck for drop off at the supermarket, where they are then placed in a cooler until they make it out onto into the produce area. They have been handled by countless pairs of hands, sprayed with who knows what, washed, left to dry, brought in and out of a cooler, washed again and then finally they get put out on display for everyone to grab at.

These are the strawberries I mentioned.
They were gigantic and packed with flavor!

Or....as I did this morning...you can go the local farmers market and buy your strawberries that were picked a few hours ago (while most of us were sleeping). You can pay the same person who picked them and drive home with the entire car smelling of fresh picked goodness. In a nutshell, you get better quality produce, a cheaper price, you help out the local economy and you have the feeling of doing something better when it comes to the food in your life.

These markets are literally everywhere!! I have taken the whole family to different markets, some close to home and others further away. Each one of them has something different, a new vendor or an interesting way of presenting themselves. Live music, activities for the kids, gardening resources, fantastic local south coast wines and so much more.

Did you know that many markets will match dollar for dollar what you receive in the way of SNAP benefits as well! Seriously, there is no excuse when it comes to the food we eat!

Here is a great way to see where you can find a local market here on the South Shore of MA.

Edible South Shore and South Coast is a member of Edible Communities and has some great ideas when it comes to food, farms and living the good life. Clicking the name will bring you to the main website and by clicking on this one, you will be taken directly to the page where they list all of the current farmers markets in the area.

Squash is growing well in the garden. Next season it is
time to flex the muscles a bit more and try
for some more variety

I also want to give a special shout out to both the Hingham Farmers Market and the Weymouth Farmers Markets today. I visited both and had a great time with the family. The people were fantastic and the markets were hopping. My heart holds a special place for the market in Hingham after doing some food demos late last summer. The people I met made a very lasting impression and I owe them a huge thank you for all the support!!

I'll see everyone here on the blog page and over on Facebook during the weeks to come. Feels great to back doing what I love surrounded by the people, friends and family who support my efforts. I love all of you!


-Sean

Learning To Cook...With A Side Of Fun!

It is always with a bit of wonder and even some angst, that I watch time go by so quickly. Days turn into weeks and weeks turn into, well you get the point and can follow where this is going. Seems like only yesterday I sat down and decided to make positive and lasting changes inside my life. I created Kitchen Time to share my love of food and all the things that go along with it. The best way which I believed that this could be accomplished was through writing and going to peoples homes, teaching them the skills that have made my career possible. It has been a roller coaster of a ride with some pretty wild times tossed into the mix. I have been on the radio, traveled around my home state, visited farms, Farmers Markets and now I find myself on the doorstep to another adventure. This weekend, thanks to the great people at the Hingham Farmers Market, I will be conducting the first of three 'Live Demonstrations'

I have never in my career done something quite like this and seeing as how I have done MANY MANY things in my career...that's saying a lot! To make it interesting, we decided that instead of showing basic knife skills, the event needed to be more. So I came up with a knife skill demonstration which shows people how to make specific dishes. This comes along with giving people the opportunity to talk about recipes and ask for cooking advice/tips. Excitement is running fairly high along with my nerves. The week has been all about preparing to put my best foot forward and showing to everyone just what Kitchen Time is all about. We also prepared a second Dinner In A Bag Menu to go along with the day. Once again it focuses on the food items being predominately available inside of the market. This idea lets people know, that with a little planning...You are able to purchase almost all of your foods in one spot. Farmers Markets are more than just fruits and vegetables, they are places where communities come together to share ideas and ideals. Sustainable living, organic produce, hard work, REAL food, REAL people, family and friends...It is all right there and waiting!! Please stop by and see me or make some plans to visit a local market wherever you might be.

I have followed my dreams and will continue to follow them, through the rabbit hole and into galaxies far far away if I must. This Saturday though, it is all about The Hingham Farmers Market!!
So stop by and see what we have to offer! Below is this weeks menu along with the recipes. Enjoy and as always...THANKS TO EVERYONE!!

Hingham Farmers Market

Dinner In A Bag Menu-

Soup: 

Butternut Squash Bisque

Salad:

Zucchini Slaw

Entrée:

Seared Scallops over Fresh Pasta with Garlic Cream Sauce

Dessert:

Baked Apples

 

RECIPES:

Butternut Squash Bisque-

5 Cups Butternut Squash, peeled and chopped

1 Cups Carrot, chopped

1 Cup Sweet Onion, peeled and chopped

4 Cups Vegetable or Chicken Stock

½ Cup Heavy Cream

1 Tbs Olive Oil

1 Tbs Butter

1 Tbs Maple Syrup

2 tsp Nutmeg

2 tsp Cinnamon

Salt, as needed

Pepper, as needed 

In a good sized sauce or soup pot, combine the butter and oil over a medium heat. Add the onions and cook until they begin to brown. Add in the maple syrup, nutmeg and cinnamon. Cook an additional 2 to 3 minutes. Next add in the squash and carrots. Pour in the stock. Bring to a boil and then turn the heat down to a simmer. When vegetables are tender remove from heat and pour into a food processor. Pulse the soup until smooth. You can also use an immersion blender to puree the soup. When it is finished put it back on a low heat and add in the cream. Stirring gently until the soup has is warmed through.

Zucchini Slaw-

3 Each Zucchini, medium sized, grated
1 Each Medium Sweet Vidalia Onion, peeled and sliced thin
1 tsp Sea Salt
1 Each Red Pepper, seeded and diced
1 Each Green Pepper, seeded and diced
1/3 Cup Cider Vinegar
3 Tbs Honey
2 Tbs Fresh Basil, chopped
Salt and Pepper, as needed

Take the grated zucchini and the onion and place them into a colander. Toss this with the sea salt and allow to sit for about 20-25 minutes, Rinse under cold water and then squeeze dry with paper towels. Try to remove as much moisture as possible. When finished add into a large plastic or glass bowl. Add in all the other ingredients and mix together well. Chill for an hour or so and serve!Zucchini Slaw-

3 Each Zucchini, medium sized, grated

1 Each Medium Sweet Vidalia Onion, peeled and sliced thin
1 tsp Sea Salt
1 Each Red Pepper, seeded and diced
1 Each Green Pepper, seeded and diced
1/3 Cup Cider Vinegar
3 Tbs Honey
2 Tbs Fresh Basil, chopped
Salt and Pepper, as needed

Take the grated zucchini and the onion and place them into a colander. Toss this with the sea salt and allow to sit for about 20-25 minutes, Rinse under cold water and then squeeze dry with paper towels. Try to remove as much moisture as possible. When finished add into a large plastic or glass bowl. Add in all the other ingredients and mix together well. Chill for an hour or so and serve!

Pan Seared Scallops With Fresh Pasta and Garlic Cream Sauce-

1 Pound Large Sea Scallops

½ Cup White Wine
¼ Cup Heavy Cream
¼ Cup Shallots, chopped
5 Tbs Garlic, chopped
2-3 Tbs Garlic Fromage Blanc (see Melissa from Foxboro Cheese)
2 Tbs Butter
½ Tbs Olive Oil
1 Tbs Thyme, fresh chopped
Salt, as needed
Pepper, as needed

You will need a pot of boiling water for whichever pasta you choose to use as part of the dish. I suggest using any of the fresh pasta’s available from Nella Pasta, Leigh makes some outstanding Linguine which would be perfect for this dish. Once the water is boiled it only takes a few minutes for it to be fully cooked. So wait until you are just about done with the scallops before serving.

Take the scallops and rinse them under cold water. Place them on a paper towel and pat them as dry as possible. Sprinkle the tops and bottoms with a light coating of the salt and pepper and allow them to sit for a few minutes to dry out.

In a skillet pan, heat the butter over medium heat. As it melts, make sure to spread it about the pan. Add in the garlic and shallots. Allow this to cook for about 2 minutes then add in the scallops. Place them in gently and don’t allow them to touch. WITHOUT moving them, cook for about 2 minutes then carefully flip them over for an additional 2 minutes. Remove the scallops from the pan and set aside. While the pan is still hot you want to add in the white wine and thyme. This will deglaze the pan and bring even more flavor to your sauce. Allow this to continue for about a minute and then pour in the cream and Fromage Blanc. Stir it for an additional 2 minutes or until the sauce begins to thicken. Turn off the heat and add in the scallops. Gently toss scallops in the sauce. Remove pasta from the water and top with sauce and scallops. Grab a fork and enjoy!

 

Baked Stuffed Apples-

6 Each Apples, use your favorite baking apples fresh picked

¾ Cup Apple Cider
½ Cup Snickers Bar, finely chopped
½ Cup Heath Bar, finely chopped
2 Tbs Butter
1 Tbs Sugar
1 tsp Vanilla

Ice Cream served on the side can be purchased from the great folks over at Evergreen Ice Cream and with all the amazing flavors available…have a great time choosing!

Preheat your oven to 350 degrees. Cut the top ¼ inch off the top of each apple. Don’t peel the apples. Use a spoon or similar device to remove the cores of each apple, make sure to get all the seeds and do not cut all the way through to the bottom. Place the apples into a baking dish, the cut side should be facing up. Combine the chopped candy into a bowl and mix it together well. Add in the vanilla and then add in a tablespoon of the mix into the apples. Top the candy with ½ tablespoon of butter. Divide the remaining candy over the top. In a separate bowl, combine the cider and sugar. Pour this over and around the apples. Place in the oven for approx. 45 minutes to an hour. Apples will be soft but with a small amount of firmness left. Over cooking, makes them turn to baby food!! Serve with a scoop of vanilla ice cream along the side and enjoy warm.

Menu Notes-

Scallops can be purchased at Jordan Bros. Seafood. Leigh, from Nella Pasta has a wide variety of fresh pasta available for this dish and many more. With the fall season arriving in style, you will be able to find Butternut Squash, apples and even  apple  cider  without any problems! The carrots and onions are also available from many vendors including Freitas Farms, Weir River, Oakdale and Second Nature. Fromage Blanc is found over with Melissa at Foxboro Cheese.

Dinner In A Bag...alongside my friends at the Hingham Farmers Market

I truly wish that images, like this one that I find online
could be traced back to the original authors. This picture
really captured flavor in my book and I want to give
as much credit as possible!!

It has been a truly amazing summer! That's not to say it hasn't been without it's share of hard work and even a disappointment or two. As I am sitting down typing on a cool Thursday night, reflecting back on these days that are behind me...a thought has crept into my head to make me smile. As I stated right at the beginning, it has been a truly amazing summer.

That thought by the way? It was me wondering how big my grandmothers smile would be if she could see me now and seeing the steps I have taken to make my dreams come true.

So what is it that has made this summer so special? The answer is pretty simple!! See I finally figured out after years and years of searching, what I wanted to do with all my talents as a Chef and Teacher. My dream has always been to give something memorable and lasting back to the world around me, by teaching people to cook I have been able to give and share my love of all things food related. Now I have the chance to write a unique and well thought out cookbook, full of recipes and stories of REAL Food and REAL People. I have traveled all over the place here in MA, visited countless Farmers Markets and really learned about what food should be. I have had my eyes opened and appreciate all the time that people have given me.

That's me...after I saw how my Kickstarter Project
was failing to gain any traction

After my Kickstarter Project failed to gain any traction and I didn't achieve my funding goal, it seemed almost as if my dream would be going by way of the dinosaurs. I decided to push forward and to not just quit, this is my dream and giving up wasn't an option.

 Now I have been told by several people that when you ask loud enough the universe will answer. I guess that maybe my voice was loud enough because the day after my project fizzled out like a bad firework I got an email from Dr. Marge Schiller. It was unexpected, came out of the blue and was just the sort of kick in the pants that I needed!

Dr. Schiller, along with several others make up the Friends of The Hingham Farmers Market. They are responsible for the celebration of everything that the market stands for and are aggressive in their approach of making wonderful things happen. I spoke with Marge one morning, my kids running around the house while she was dealing with a possible sinking ship. I liked her right away and she had one powerful word and message for me...Synergy. Her feeling was that my ideas and skills could be of great help to the market and that I would benefit from the exposure and experience that she and others brought to the table for making my dream a reality.

Synergy, by definition is  the interaction of elements that when combined produce a total effect that is greater than the sum of the individual elements. That someone would use such a word to describe Kitchen Time and what I do, was to me, one of the biggest compliments I have been paid. I went to the market and sat down with Marge, we spoke about many things and I couldn't help smiling at the volume of positive energy that surrounded the whole place. We made plans to work together
producing a pair of "live demonstrations" during the month of September and we also decided to work on a Dinner In A Bag. This great idea involves creating a full meal menu featuring products from the Farmers Market. Hingham has an unbelievable market that consists of several different kinds of vendors. You can find fresh wholesome produce, true grass fed beef, local fresh seafood, beautiful farm raised poultry and a whole host of ready to eat products that are made from scratch using fresh ingredients and even fresher ideas! Below is the full menu that I came up with for the market along with all the recipes for producing it. While not every ingredient is found at the market, a vast majority are and it makes shopping quick, easy and affordable.


So before we get into the menu, I have a few quick notes!! The first is that you can locate the Hingham Farmers Market by clicking here. The Facebook page is located here. Please stop by and visit them sometime soon! The second note of the day, please visit the Kitchen Time Facebook page and say hello. I love what I do and truly appreciate all of the support, comments and 'likes'. Lastly, I will be doing 2-3 food demos at the Market this September and into October along with hopefully another full menu or two. I will be announcing the dates soon and hope to see everyone out, cheering me on...because lets be honest here, I am going to be plenty nervous!

Hingham Farmers Market, Dinner In A Bag Menu- 

Soup: 

Seafood Chowder

 Salad:

Golden Beet

Entrée:

Whole Roasted Lemon Rosemary Chicken

Sweet Potato Hash

Sauteed  Garlic Green Beans

 Dessert:

Lemon Bread With Brandied Blueberries or Blueberry Cobbler Ice Cream

RECIPES:

Seafood Chowder-

 

1 ½ Cups Clams, rinsed and chopped

1 ½ Cups Haddock, chopped
1 ½ Cups Scallops, chopped
1 ½ Cups Shrimp, cleaned and chopped
3 Cups Clam Broth
1 Cup Bacon, thick cut and chopped
3 Cups Onion, white or yellow, peeled and chopped
3 Potatoes, white medium sized, chopped
1 Sweet Potato, medium sized peeled and chopped
2 tsp Fresh Thyme, chopped
2 Tbs Butter
¼ Cup Flour
4 Cups Half and Half
2 tsp Sea Salt
2 tsp Pepper 

In a large stockpot over medium heat, cook the bacon until it begins to brown and then add in the butter and onions. Allow the onions to cook for about 10 minutes and then add the flour and combine well. Add the clam juice in next. Keep the heat to medium and add in the potatoes, thyme, salt & pepper. Potatoes should cook for about 10 to 15 minutes, just until they begin to get soft. Add in the seafood, then the half and half. Reduce the heat so that it does not boil. You want a slow simmer for another 10 to 15 minutes which is long enough to heat it through, cooking the seafood. Serve hot and garnish with some fresh parsley. You can add or reduce the salt/pepper as needed.

 

Golden Beet Salad-

4 Golden Beets

1 Medium Red Onion, peeled and chopped
¼ Cup Red Wine Vinegar
¼ Cup Low Sodium Chicken Broth
3 Tbs Grand Marnier, substitute any orange liqueur
1 Tbs Honey
1 Tbs Grated Orange Peel
Salt & Pepper, as needed

4 Cups Fresh Spinach or Red Leaf Lettuce

1/4 Cups Feta Cheese, crumbled

 

Start with the beets, you can either roast or boil them. I prefer to roast, simply for the taste that seems to come from the roasting. I was once told it was all in my head, however you can decide for yourself. If you roast them, wrap with foil and cook them at 375 degrees for about an hour. For boiling, drop into the water for about 45 minutes. Let them cool, peel and then chop. 

In a large skillet, combine the onion, vinegar, broth, liqueur, honey and orange peel. Allow this to come to a boil and allow the liquid to reduce down for about 3 to 5 minutes. Let the mix cool and season with salt & pepper as needed. Pour this over the beets and allow the whole mix to chill, afterwards place over your choice of greens. Before serving sprinkle the feta cheese evenly over the top. You can also add in other ingredients such as walnuts, which provide a great flavor balance as well as a crunch.

Sweet Potato Hash-

2 Sweet Potatoes, medium sized, peeled and chopped/shredded

1 Onion, small sized, peeled and chopped small
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1 tsp Cinnamon
1 tsp Nutmeg
1 Tbs Maple Syrup
1 Tbs Butter 

When you begin this recipe, choose between shredding or chopping the sweet potato. Heat a pan using a medium heat. Place butter in the pan and allow to melt. Add in the onion and sauté until it begins to brown. Add in the potatoes and allow to sit for 2-3 minutes. Stir in the other ingredients. Allow to sit for an additional 2-3 minutes. If potatoes begin to stick in the pan pour in a small amount of water. Turn down heat and allow to brown slightly. Check for taste and doneness...serve hot and enjoy!

 

Garlic Green Beans-

3 Cups Fresh Green Beans, trim the ends

2 Tbs Butter
2 Tbs Garlic, fresh chopped
Salt as needed
Pepper as needed
3 Tbs Water

One of the easiest of recipes and a quick summertime classic! In a sauté pan over medium/medium-high heat, melt the butter and add in the garlic. Next add in the green beans, salt and pepper. Allow the beans to sauté over the higher heat for a few minutes then reduce heat to low and add in the water. Beans should cook for a total of about 10 minutes. Use more water if needed to prevent burning.

 

Whole Roasted Lemon Rosemary Chicken-

4-5 Pound Whole Chicken, remove any pieces in the cavity

6 Lemons
8 Fresh Rosemary Sprigs, leave whole
2 Tbs Garlic, fresh chopped
2 Tbs Sage, fresh and chopped fine
1 Tbs Olive Oil
2 tsp Salt
2 tsp Pepper 

Preheat the oven to 350 degrees. Take 4 of the lemons and cut them into quarters. Stuff them into the cavity of the chicken along with several of the rosemary sprigs. Close the cavity of the chicken using a skewer or toothpicks. Thread this through the sides of the skin horizontally. This way when the skin tries to pull back towards the left or right…it has nowhere to go!!

Now in a small bowl, mix together the juice of one lemon along with the olive oil, sage, garlic, salt and pepper. Set this aside for the moment. Slice the remaining lemon and stuff the slices along with the rosemary under the skin wherever you can pull it up. Take the seasoning mixture and rub it all over the chicken. Wrap the whole thing in foil and place it into the oven. Allow it to cook for an hour, remove the chicken from the foil and continue to cook until the temperature of the chicken reaches 160 degrees. Remove from the oven and allow it to sit for at least 10 minutes before carving and serving.

 

Brandied Blueberries-

6 Cups Fresh Blueberries

1 Cup Brandy or Cognac, Hennessy is good quality product with a good price
½ Cup Cranberry Juice
¼ Cup Sugar
2 Tbs Corn Starch 

In a saucepot combine the cranberry juice, sugar and corn starch. Blend over medium heat until smooth. Don’t boil, just a rapid simmer is fine for this recipe. Add in the brandy or cognac followed by the blueberries. Cook this over a low heat for about 3 minutes or until it begins to thicken. Serve over the Lemon Bread with whipped cream or even vanilla ice cream alongside.

 

In Spain We Trust...Welcome To The World Of Sangria

It was 1964, at the worlds fair in New York when Sangria made its first real appearance here in USA, however it had been around for hundreds and hundreds of years in Europe. From it's humble origins in Spain, Sangria is now a widely popular drink served across the globe and enjoyed by many! Here in the states it is more of a summer time drink and there are now hundreds of different recipes for people to enjoy.

Early Romans who went through Spain planted what became a thriving wine industry and over time the local people took to making a punch like drink which became known as Sangria. Infusing flavors into wine is nothing new and has been around since man learned to drink!! You will recall that in most fairy tales and in history, people would often drink wine for almost every meal. Even in the old west gun slingers would enter the saloon and grab a whiskey from the bartender. Reality is closely related to fantasy and fiction in these cases for the simplest of reasons. Water was very unhealthy in those days and nobody was able to grab a Coke or Pepsi. Popular athletes were not around with an ice cold Gatorade and the Kool-Aid man was not breaking down walls with a yell and a smile. Wine was one of the more popular drinks of choice for almost everyone because it was a safe alternative to the polluted water and it came in many different flavors and varieties. It was a great base for producing simple drinks at the time and with the climate and fruits available to the people of Spain...Sangria quickly found it's place in the pages of culinary history!

Traditionally Sangria is made from red wine and the original base included a mixture of Cabernet Sauvignon, Cab Franc and Merlot grapes. Sangria Blanco is made using white wine and in the Cava region of Spain, mostly Catalonia, they make a Sangria using a sparkling white wine. If you are traveling in the southern areas of Spain you can find Zurra, a Sangria made using peaches or nectarines. The recipe for Sangria is quite simple and includes the red (or white ) wine base, brandy, fruit and in some occasions seltzer water. The drink is chilled along with some ice before serving. When choosing your base, I recommend using a nice Spanish red, such as Rioja based wine.

Go ahead and have some fun creating these fantastic recipes yourself or take some time to experiment and come up with your own unique variations. Have a Sangria recipe you want to share, please feel free to post a comment or email me directly!! Take some time to visit the Facebook page for Kitchen Time where you can see fantastic recipes for Sangria and other goodies...like the Rum & Sugar Glazed Chicken!!

~ White Wine Sangria ~

2 Bottles of White Wine, Pinot Grigio or a mixed white wine such as Evolution will work well
4 Oranges, sliced into 6-8 small wedges
2 Lemons, sliced into 6-8 small wedges
1 Lime, sliced into 6-8 small wedges
1 Cup Strawberries, sliced into quarters
4 Ounces Cointreau
2 Ounces Orange Juice


Pour the wine into a pitcher. Take the lemon, lime, orange and squeeze them gently. Try to avoid seeds falling into the wine. Afterwards add the wedges into the wine as well. Add in the strawberries, Cointreau and orange juice. Give the entire mixture a few small stirs and then place in the refrigerator to chill. Serve over ice and enjoy.



~ Peach & Strawberry Sangria ~

2 Bottles of White Wine, use a dry white such as a Pinot Gris would work well here
3 Cups Grand Marnier
1 Cup Peach Liqueur
1 Orange, cut into 6-8 small wedges
4 Cups Sliced Peaches
4 Cups Strawberries, quartered
2-3 Tbs Sugar

Start by taking the quartered strawberries and tossing them with a the sugar. Set the bowl aside and allow the juices to come out of the berries, this creates a nice flavor addition to the wine. Allow them to sit for about an hour. While that is happening, add the wine into a pitcher, squeeze the oranges into the wine, carefully avoiding the seeds. Drop the wedges into the pitcher when finished. Add in the peaches, Grand Marnier, Peach Liqueur and finally the strawberries. Stir it gently a few times and the chill. Server over ice and enjoy.

Earlier I had mentioned that Sangria is one of those beverages which is truly only as limited as your imagination. This next recipe I had borrowed a few years back from somewhere and I wish that I could remember exactly where. It is a true summer beverage which will help make some lasting memories as well as having people talking for years to come. It has changed from the original and I have put my own spin on it. I hope you will do the same with this and any of the other recipes you see here or over on Facebook!!

~ Lemon Sangria ~

2 Bottles of Sparkling Wine, make sure they are on the dryer side on not overly sweet
1 Cup Limoncello, lemon flavored liqueur
1 Cup Fresh Blackberries
1 Cup Fresh Raspberries
2 Cups Strawberries, quartered
1 Lemon, sliced into 6-8 small wedges
1/2 Cup Lemonade Concentrate, frozen and try using the pink variety

Chill both bottles of the sparking wine. In a pitcher combine all the other ingredients and allow to chill. When you are ready to serve, pour the sparkling wine into the pitcher and top with ice. Serve right away and enjoy.

~ Super Fruit Sangria ~
2 Bottles Red Wine, Shiraz seems to work for this recipe or stick with the classic Rioja
3 Cups Chambord, raspberry liqueur
2 Cups Frozen Berries, strawberries & blueberries work well here
1/4 Cup Mulberries, dried
1/4 Cup Golden Berries, dried and finely chopped
2 Tbs Goji Berries, dried
1 1/4 Cup Pomegranate Juice

Pour the wine into a pitcher and follow that with the fruit, Chambord and pomegranate juice. Serve it chilled or pour over ice. For this particular Sangria, I advise people to all it the chance to settle overnight. This allows the flavors to really come out.

As I was getting ready to wrap up this post about Sangria fun, something popped into my head from a few days ago...I had someone ask me how to make Mulled Wine. I know this is not a traditional Sangria recipe, but the weather is beginning to change and fall is just around the corner. I figured why not break this recipe out a little early. I have only experienced Mulled Wine a few times in my life and each one has tasted different. The one which comes to mind as being the most memorable was from my time in NYC as a manager. Some friends and I were walking around on a beautiful fall evening when we came across this great English pub. We spent the next few hours with our feet up, talking to the owner and enjoying ourselves. As we were leaving, the owner asked us to share a glass of his mulled wine as a way to chase away the chilly night. We happily agreed and I was treated to warm mug of cinnamon and orange goodness, hints of apple along with a touch of clove and the lush flavors of a beautiful Cabernet. In all the years since I have never been able to quite match the flavors of that night. I keep trying though!! Here is the base recipe that I have used while trying to capture that night all over again. Each time I approach this undertaking I add a little something here...take away a little over there. Maybe this fall I should just host a Mulled Wine Tasting and see how it goes!!


~ Mulled Wine ~

1 Bottle Red Wine, Cabernet Sauvignon
4 Cups Apple Cider
1/2 Cup Honey
1 Cup Apple Brandy
3-4 Cinnamon Sticks
3 Whole Cloves
2 Star Anise
2 Oranges, peeled with fruit set-aside

Begin by peeling the oranges and setting the fruit aside. For this recipe, only the peels are needed. It is optional if you want to add the fruit into the wine. Combine in a saucepan all the ingredients including the orange peels (and fruit if you want). Bring the mixture to a boil and then reduce to a very low heat. Allow the wine to simmer for about 10 minutes. Strain the wine through a sieve and allow to cool so that the wine is just warm...not hot like tea or coffee. Enjoy on a nice cool evening by a fire with friends and family.


Writing for me is a very organic process and usually it comes from a spur of the moment choice...at times my best laid out plans get pushed off-course by an email or a simple question at one of the many markets I have been visiting. As I write, it allows me to reflect on where I have come from and where I am going. One of the biggest things writing does for me is that it allows me to remember my grandmother who is one of the biggest influences on who I am. When thinking back on my years, not that it has been an overly long period of time, memories come back to me about my grandmother and of all the things she taught me. In particular was a piece of advice she gave me while I lived in NYC.

"It isn't the destination that matters Sean. It's the journey you take to get their."

She had a way about her that made me believe in the things she said and not a day goes by where I don't wish that I had just one more chance to talk with her. I would share not just this journey, but everything about my world that she would have loved. I know that my book is going to take a longer journey than I first planned and when it is finished the plan is to dedicate it to everyone who has shared this time with me. It will also have a special thank you & dedication to a woman who truly helped shape me into who I am today!

Have a fantastic day everyone!!

-Chef Sean

 

 

 

Grabbing a Slice of The Pie...Some Cookbook Perspective

In the last week I have had the chance to visit a BUNCH of different markets here in MA and I have had the pleasure to see some amazing farms as well as meeting bunches of great people who prepare some of the finest foods around. Whether it is real maple syrup, fresh made organic spices, just picked peaches or garden fresh green beans...I have seen more than I ever could have hoped!! Now with summer hitting somewhat of a halfway point I am branching out with my thinking in terms of my books structure and development.

My focus was originally on the menus and recipes that I have had floating around my head for well over 20 years. When you decide to choose being a Chef as a career, it isn't something that just happens. Food is something that everyone eats and for a few of us...food is part of our very existence, we live and breathe every aspect of it!! I remember how it felt growing up and discovering my love of all that is food. My grandmother would take me to lunch every chance she got and sometimes I would end up 'sick', not being able go to off to school. I would then end up healthy and active twenty minutes later, which was timed perfectly to when she would show up at the house. On these days we would head out and visit any number of different restaurants. I learned about what tastes could be paired together and what good service was all about. I made my first menu by the time I was finished with the 6th grade!

My years at college only made me appreciate food even more. I was exposed to all sorts of things that before I only dreamed of. I would write recipes down on index cards for classes and sometimes would draw little pictures on them because I had this goal of creating a special book with all these cards for quick and easy access. Now that I am all grown up, my vision for a cookbook was straight forward and direct. It would have recipes, fully tested and ready to go...which would have made a pretty boring book!!

So here we are with pieces of my dream falling into place and a cookbook that seems to have a life all its own. This is the part I love the most, not only are the foods and recipes designed around real food and real people...but now the book is following its own path of creative fun. The outline is still straight forward and I will make sure that all of those recipes I learned sitting beside my grandmother are included. The book will also include stories of farms and farmers, wine, micro breweries, photos
and I am sure by the time I finish even more!!

Here is what I see as a narration of my vision broken down into a more manageable form. I will often times talk about what I see inside my head and that vision doesn't always translate well from the brain to the mouth. Perhaps typing it out will allow me to better explain where I am at.

How We Grow It, Cook It, Eat It

By

Sean Pike

18 Seperate Menus- Each menu featuring flavors and ingredients that are tied into the New England seasons. These will be grouped together and each selection will also be searchable through a recipe index as well.

4 Additional Menus- Based on holidays and special/party events.

Wine and Food Pairings-  Based on each of the 22 menus, each one is paired with a wine. This will feature an extensive list with several pairings geared towards area wineries. This will also feature complete winery profiles for readers.

Kitchen Terms-  A section of terms and definitions along with measurement conversions for easy access

Table Extras-  A collection of recipes designed to be part of a meal, but not a centerpiece of the plate. This will include breads. rolls, oils, special beverages and other items that can be added to a menu

Photos-  One picture can speak a thousand words...then what does a collection of more say? The middle of the book will contain photos of the food, farms, people and ideas that helped to shape and inspire the book. Each photo will have a caption and will only be used in this unique section.

Stories-  Each visit to a Farmers Market and each person I meet has a story that makes them unique and special. I have made some great friends during this and rather then giving someone just a few lines inside of the recipes, I have decided that I want to tell a more complete story...from the beginning and share that experience with everyone.

That's what I see inside of my head....recipes combined with stories and photos. A book which can show someone how to cook and show them how we are as a community. REAL Food and REAL People!!

Thanks for stopping by and I'll see you around The Kitchen!!

Makes sure to stop by the Facebook Page to check out more great book ideas and even some of the tempting recipes that are part of my dream!!

Want to help out with making the book more than just a dream? I have a Kickstarter Project that is being used to help raise money for the book. People can pledge as little or as much as they want and then I only receive the funds if the project reaches its full goal. If we don't hit the goal, then nobody has to actually pay!! So please click that link above and check it out.

-Chef Sean Pike

Some Wine, Some Bread, Some Corn and More...A Market Review For The Ages!

Many things go into shaping who we are as people and sometimes life brings you 'full circle' without even realizing that it happened. Right now is a perfect example of that inside of my life. I grew up in NH...Hopkinton to be exact and lived on a few acres of land, surrounded by trees. We had a barn where we raised some animals and a field which used to have a bunch of apple trees scattered around. For a few years we even had a massive garden along with a pretty big patch of blackberries and raspberries. Summer time was spent picking those berries with my grandmother and then selling them down at the local market. Later on that same day it was off to the pond for a swim. Each fall, we could have a feast with all the local apples and foods from the nearby orchards. The winters were spent by the fire, shoveling HUGE mounds of snow and getting ready for the spring season. Years went by and college was my escape from all of those things that I couldn't wait to leave behind. Fast forward to where I am right now...41 years old, accomplished Chef, and hopefully soon a full fledged author with my first cookbook. What is it that I am writing about? Obviously we have fantastic food and great recipes, but the real meaning behind the book comes from the stories behind the food. I have now looked at my circle and my return to a much more simple view of food. Funny how that works...Couldn't wait to get away from all that berry picking and hard work all those many years ago...now I can't wait to get back to the farms, looking at those same berries in a whole new way. My grandmother would be proud of me, she would smile and tell me it all happens for a reason and that all I needed was to watch and wait. She was right!!

This weeks visit to the market comes from the town of Braintree where I discovered even more great people and equally amazing food! For all those interested, please visit the Braintree Farmers Market website by clicking here. You can reach them over at Facebook by clicking here. Over the last few

weeks I have visited many different places and talked with all sorts of people, my biggest regret is that I wish I could have spoken at length with each and every person at the markets!! It never seems like there is enough time and again I find myself looking forward to heading back and visiting with everyone for longer. I sampled some amazing spreadable fruits and relishes, grabbed some of the first corn of the season, bought a loaf of artisan bread along with a pasture raised flank steak for the grill and lastly I discovered a true hidden gem inside a bottle of wine from  a local winery here in MA!

A good fresh baked loaf of bread goes quite a long way into making a meal memorable. The aroma, the sound of a crust breaking open and that first bite are truly things that need to be enjoyed. When I was designing the layout for the book, I decided to add in a section for extras...those little things that go with meals but are not going to be part of a typical menu. Bread making is going onto that list after my visit with Kyle from Hearth, Artisan Bread. Unlike the typical supermarket style bread, these guys make bread that is delicious and healthy, using unprocessed ingredients. I had the chance to speak with Kyle who had a bunch of samples and was attentive to each of my questions on ingredients and quality. It was a tough choice in the end...each one tasted amazing and if I had the extra money and room under the babies carriage I would have bought one of each! I ended up playing it kind of safe and grabbed a 4 Cheese Loaf. The crust was perfect and the flavor was consistent all the way through. I was so happy that I made a batch of my favorite salsa and tore off chunks to use as a spoon for lunch! Other flavors from the bakery include...French Country, Rustic Rosemary, Three Chili Cheese, Sourdough, Cranberry Orange Candied Ginger and many more. Fresh bread direct from the market which was baked that day before the sun even came up...yeah, that's what real food is all about!! Please visit them at the Braintree Market and check out their website by clicking on this link

YES!! Check the recipe for Crab Cakes that was
 posted last weekend over on Facebook!

A little further down, while grabbing a quick bite of my bread, I came across a guilty pleasure of mine. I love making fruit relish and each fall I always make a batch of my favorite which is a Cranberry Orange Relish that I pair up with Baked Cinnamon Pita Chips. I should have taken a picture or two, but as I have said in the past...my stomach sometimes controls the brain. Deborah's Kitchen, home of "Low Sugar Spreadable Fruit and Relish, All Natural and No Preservatives". So what's a guy supposed to do when faced with a HUGE spread of samples along with a basket of little plastic tasting spoons? Yup, I went to town and had  myself a sample fiesta of flavors. Not only were the flavors amazing, but the possibilities were endless especially when you look at the all the different fruit combo's. Who wouldn't want to glaze some grilled chicken with the Fig Ginger or maybe the Sweet Red Pepper Relish on the side of a pair of Crab Cakes. The list of different products is a collection of flavors that are fun, fresh and full of WOW. Visit the website for a complete list of these tasty combos by  clicking here.

By the way, speaking of those Crab Cakes, check out the Kitchen Time page on Facebook for the recipe. It is just one of many that are going to be a part of the book!

The journey through the Braintree Market was far from over and my next stop was for some REAL Flank Steak which I was able to get from Joseph Beaulieu Jr. from J.H. Beaulieu Livestock. This is what meat is supposed to be!! Pasture raised and free from hormones and antibiotics. I grilled this up with just some light seasoning and it was FANTASTIC!! Joe does thing old school, which is how meat should be handled and packaged. You can find his amazing cuts at the market each Saturday, but make sure to get there a little on the early side because he sells out quick. If your not in the mood for beef, ask  about the pork and chicken!!

Next I moved over to visit the fine folks at C.N. Smith Farm!! I had the pleasure of speaking with John Thrasher who is part of this incredible family who have been farming for over 80 years. Far from content with merely growing crops...oh no!! This group has 90 plus acres of land and has fun things for the whole family including a Farm Animal Zoo, Green Houses, Apple Picking, Hay Rides, and they cover Halloween, Fathers Day and Easter as well. The best part is that you can pick your own EVERYTHING!! Apples, Strawberries, Peaches, Raspberries, Blueberries and even Pumpkins. I grabbed a couple of ears of corn and some raspberries for the weekend. The corn was grilled along with the flank steak after soaking the husks for a little while and the raspberries were delicious with just the right amount of tartness...the pint lasted only seconds after arriving home. I want to encourage people to check out the website and even take some time to visit the farm to see firsthand what REAL food is all about. I will say right here and now that I am looking forward to taking some time to visit, learn and hopefully photograph some of this amazing and captivating story of how good food really comes to pass. If I am lucky enough, you will see a special blog update based on C.N. Smith Farm in the near future!! All of the produce from the farm is grown right there and sold on-site or at several Farmers Markets around MA. You can also check them out on Facebook by clicking on the link!

As my morning began to wind down, I made one final stop to grab what I hoped to be a fantastic bottle of wine. Coastal Vineyards, located down in South Dartmouth MA and is the home of some great varietals including Pinot Gris, Merlot, Cab Franc, Chardonnay, Riesling and several others! I took home a bottle of Ocean Breeze which was a blend of a few different white grape types. I enjoyed a couple of glasses along with my Roasted Red Pepper Salsa and Four Cheese Bread (same bread I picked up earlier in the morning). It was a really nice and a pleasant surprise coming from a local vineyard. The fruit flavors were well balanced and refreshing. A short finish and overall the kind of wine I prefer when sitting down relaxing at home. When I was first looking at the cookbook and trying to decide on whether or not to include wine, it was a struggle. Some people have different tastes, others don't drink and trying to fit that into the menu seemed a bit of a stretch. When I visited the booth at the Market, I spoke to Trish who reminded me that we can always choose to drink what we want and I agree with her. I have now decided to add in an appendix to the book, which will list all of the different menus and then add a wine selection to accompany each one. Coastal Vineyards offers tours and tastings of their 8 plus acres April through November on weekends from 12:00 to 5:00. You can visit the vineyards website by following this link or over on Facebook if you are more inclined!

So much to see and do, so many people to talk with, so many great vegetables to enjoy over dinner!! Time isn't always on my side when working on a book which focuses on all of these things. I really enjoy telling people that this book is REAL food and REAL people!! I placed the idea of this whole project over on Kickstarter, hoping to raise the needed funds to pull off an extraordinary book...which is full of tested recipes and great stories!! We are far from our goal but I am hoping that by the middle of August we will have reached that magic number and I can thank EVERYONE who has stepped up to make a dream come true!! Please take the time to visit and pledge, each dollar brings us closer to the goal.

-Chef Sean