I love the changing of the seasons, particularly the bittersweet end of summer leading into autumn, the local harvest is providing a particularly abundant harvest of flavorful ingredients. It seems like a great time to talk about my passion for using locally sourced, organic, healthy ingredients in … [Read more...] about Bradford’s Blog October
News and Events
Valentine’s Day Dinner
Thursday, Feb 14th $65 per person First Course Curried Butternut Squash Bisque (pb) Candied Pepitas, Coconut Yogurt, micro greens, black salt Lamb Tartare Sundried tomatoes, crunchy quinoa, nicoise olives, parmagiano, watercress Oak Grilled Octopus Arancini nero, grapefruit, fennel … [Read more...] about Valentine’s Day Dinner
New Year’s Eve 2018
$55 per person First Grass-finished Beef Carpaccio Dijon aioli, capers, shallots, parmigiano, capers, grissini Wood Roasted Butternut Squash Soup pepitas, coconut crema, micro greens Colterra Mussels soffito, tomato, beans, wilted escarole, vermouth, garlic crostini Shrimp Avocado … [Read more...] about New Year’s Eve 2018
Christmas Eve Feast
3-course prix fixe $ 55 Starters Beef Carpaccio Dijon aioli shallots, capers, field greens, grissini Tuna Tartare ginger lime vinaigrette, pickled fennel and orange salad, shiso Broccoli Rabe Flan Crostini Misti, bean puree, aioli, pesto, 96-hour ciabatta Smoked Salmon … [Read more...] about Christmas Eve Feast
July Food Journal
New summer menus, Date Night Tuesday & Wine Down Wednesdays. More Details on our Food Journal. … [Read more...] about July Food Journal
Homemade Ketchup
Homemade Ketchup (3 cup yield) 1 medium diced white onion 2 garlic cloves chopped ¼ cup apple cider vinegar ¼ cup packed brown sugar 3 tablespoons tomato paste 1 28-ounce can of crushed San Marzano tomatoes 1 bay leaf ½ teaspoon allspice ½ teaspoon mustard seeds SALT and pepper to … [Read more...] about Homemade Ketchup
