A Fork in the Road. I chose the northern one.
After some revitalizing altruism in the nation’s capital, cooking at a venerable soup kitchen, I had the blessing of my sweetheart to try to be happy elsewhere, rather than miserable in Washington, DC. I’m on the North Fork, living on a sheep farm with some friends, cooking for a former chef of mine who has been sidelined from his restaurant in a physiacal capacity by a debilitating disease. Doing the best we can with the local products, of which there are plenty, within a 20 mile radius.
Duck and Pork Pâté in Savory pastry.
Ricotta and Zucchini Tartelette with Beef Heart