easonal produce...fresh strawberries and asparagus in spring...Babcock peach cobbler and apricot pie for the Fourth of July...corn salad and heirloom tomato salad with basil-balsamic vinaigrette in late summer...roasted squash and golden beets in the fall...figs, pomegranates, grilled leeks and braised chanterelles for the winter, moving into spring...

 

tunning entrees and side dishes...salmon confit with saffron sauce...grilled chicken breast with mango-melon salsa...duck and chicken-apple sausage cassoulet...roasted vegetable coulibiac...basmati rice pilaf with golden raisins...Yukon gold potato gratinee with gruyere...amazing hors d'oeuvres...simply elegant desserts...

 

"Above all, enjoy the pleasures of the table..."

- Julia Child, The Way to Cook