J O U R N A L
Pan con Tomate
A simple, traditional Spanish toast rubbed with ripe tomato, garlic, and drizzled with olive oil and salt, often served as a tapa or breakfast.
Grilled Brie
An elevated grilled cheese that pairs creamy, melted brie with sweet caramelized onions on crusty, toasted ciabatta.
Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is a rustic, peasant dish from Southern Italy, made with pantry staples.
Uova al Pomodoro
Uova al Pomodoro is a comforting, rustic Italian dish of eggs poached in savory tomato sauce.
Spicy Tuna Toasts
A creamy, savory blend of tuna with the spicy kick of Sriracha and tangy mayonnaise, creates a balanced flavor with umami notes, and a touch of sweetness. Chili crisp adds crunch and texture on a bed of nutty, caramelized rye toasts.
Brie Omelet
A Brie Omelet marries creamy, melted cheese with fluffy eggs. An egg and olive oil mixture gently cooked in butter, creates rolling curds, that blend with rich, melted brie.
The Elevenses
Elevenses is a mid-morning break of a small bite or refreshment between the morning meal and lunch, or a second breakfast usually around 11:00 am. The Elevenses cocktail checks the box for refreshment, with enough calories and sugar to bridge the gap until lunch.
Sunshine Toast
An egg fried in toast has many nicknames which vary by country, culture, region, or family tradition including Egg in the Basket, Toad in the Hole, One-Eyed Jack, Pirate’s Eye, Bird’s Nest, Bull’s Eye Egg, and of course one of the most fun and optimistic - Sunshine Toast.
Fennel Salad
It doesn’t take much to turn a flavorful fennel bulb into a meal, a side, or an alternative for ‘coleslaw’. A bed of clean, tangy fennel salad adds a nuanced dimension under a juicy cut of meat or fish - absorbing and blending with the juices and flavors of whatever may be on the plate.
Rustic Potato and Leek Soup
A chunky version of the classic puréed French soup Potage Parmentier, named after Antoine-Augustin Parmentier who pioneered studies in nutritional chemistry.
Mulled Wine
Mulled Wine is a warm, spicy, cold weather drink that pairs well with hearty stews, charcuterie, and sweets.
Broccoli Frittata
A Frittata is an Italian open-faced, crustless egg dish, similar to a quiche or omelet with vegetables, cheese, or meat. Prepared in a microwave oven with one bowl, minimal ingredients, and easy clean-up.
The Sbagliato
The lighter, effervescent iteration of a Negroni was affectionately named a Sbagliato - the Italian word for ‘wrong’.
Carthage Must Be Destroyed
The Carthage Breakfast Salad is a big, bushy, hearty dish served spilling over its plate with two oblong, crunchy sourdough toasts. Crispy Romaine with avocado, herbs, cucumbers, and sprouts, are simply dressed with fresh lemon juice, olive oil, flaky salt, and coarse black pepper.