The Williamsburg Winery’s Newest Chef Returns to His Roots
The Williamsburg Winery’s new Chef de Cuisine is at home at Wessex Hundred. A native New Yorker, Jake Wechsler moved to Williamsburg with...
Chef David’s Braised Pheasant
Ingredients: - Whole Pheasant, 2-3lbs - Olive Oil, 1 cup - Carrots, tops on, 3-4 - Cipollini Onions, 3-4 - Whole Leek - Fennel - Garlic,...
Savory Leftover Bread Pudding
Ingredients: - Leftover Christmas Ham (any type), about 2 cups, diced - Bread (any type), cubed, about 8 slices - Brown Sugar, 1 ½...
Seared Red Snapper with Butternut Squash and Plum Endive Compote
In southern Italy, there is a long tradition of eating seafood on the eve of a major holiday, or feast day, which started with the...
How Chef and Farmer Partnerships Set the Trends
If you shop at your local farmer’s market, you already know there is a wide range of small producers providing local vegetables, cheeses,...
