This dish is a combination of two recipes I found in the 2010 Holiday issue of Food & Wine Magazine, a warm vichyssoise garnished with toasted pancetta bread crumbs & Quinn Hatfield’s parsnip bacon.  Both are relatively easy to make, especially with an immersion blender for the soup v. a blender or food processor and can [...]

I was first introduced to Steak Au Poivre in the Summer of 2000 when swimming and training in Auckland, NZ.  After one afternoon practice, several of my teammates and I wandered through the city streets from our hotel and found ourselves at a small french restaurant, almost hidden off of an alley-like street.  Ravenous for [...]