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We are in our new studio, albeit with unpacked boxed marked with things like—“whisks and spatulas”, “wine glasses”, “favorite cookbooks”. We can’t wait to unpack, but before we tie on the aprons we have to pass our “official certifications” to start cooking! Well, we never! So right now we are keeping it simple—a green bean, zucchini & spring onion frittata with a salad of young leaves dressed with Canal House’s best vinaigrette. It’s beginning to taste like home!

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