The Best Cinnamon Rolls Ever

We are always searching for ways to improve on a recipe. We found this one to be both easy and OMG delicious! These are by far the best cinnamon rolls we have ever had. The secret is using all the best ingredients and letting them rest overnight, which improves the flavor. It also makes them really easy to make.

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True farm to table – artichokes with aioli

This was definately “farm to table”, since we actually went to the farm.  Artichokes are grown around Santa Cruz, and these were from the cliffs overlooking the Pacific.  The aioli was made with rosemary and garlic confit.  Tip: Garlic confit is a great thing to have on hand.  We make it by slowly cooking garlic in oil on the stovetop at the lowest temperature possible, for about an hour, and then keeping it in the refrigerator for safe keeping

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Beet salad with rose petals and cilantro flowers

Beet salad with rose petals and cilantro flowers

 

Heirloom beets drizzled with rosewater then topped with Saint Andre french cheese, broccoli sprouts, cilantro flowers, rose petals, and a french vinaigrette dressing.

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