“People who love to eat are always the best people. - Julia Child” 

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Frank’s Food Philosophy:

For the past 30 years, cooking has been my way to travel, build community, financial support & nourish my family. What began as curiosity, my passion for feeding myself and others pushed forth into a way of life. A life long New Englander, I get to experience 4 true seasons, with each one providing an opportunity to connect with my local landscape. It is through the access of the oceans, streams, fields, and forests that I can utilize a wide range of ingredients.

I believe in simple but thoughtful preparations while incorporating time-honored traditional wisdom to maximize flavor and nutrition. Quality animal products, organically grown produce, herbs, fungi, and fermented foods all have a place in my kitchen.

Beyond my daily creations, food preservation is an essential technique used to prolong the season of everything from cabbage to alewives. Through processes like fermentation, dehydration, curing, and canning, we can enjoy locally farmed and foraged foods throughout the year, even in the “dead” of winter.