From the Kitchen – Clam Sauce with Pasta Recipe

VINEYARD 2015 CLAM SAUCE WITH PASTA INGREDIENTS (when possible, the use of local products is highly recommended ) Ingredients: – 1 pound pasta, cooked (al dente) and drained (we prefer spaghetti) – (2) dozen or 3 to 4 pounds, whole live local clams (rinsed and scrubbed of surface sand) – (4) Ttablespoon olive oil –… Read More

Scott Plath

From the Kitchen – Random Happy Thoughts

We arrived for our annual ferry ride J.I.T. Just in time. Beyond being an inventory control strategy for increasing both efficiency and working capital, J.I.T. is a truism that has defined my life. Chasing the school bus back in the day, studying for exams throughout, negotiating deals, the dinner rush … almost always properly prepared,… Read More

Scott Plath

Travel Advisory – The Daniel and Brunswick, Maine

Fall has always been my favorite season. I love waking up on crisp, cool mornings, the air smelling of sunshine and falling leaves. Few things are better than hiking through the woods with colorful autumn foliage as a backdrop, or picking apples and pumpkins at a nearby farm. Fall’s mild days are also ideal for… Read More

Emilie-Noelle Provost

From the Kitchen – Southeast Asia is Hella-Hot

Chef and I embraced the burn as we sampled a plate of my recently smuggled Cambodian peanuts. “Dude, these need to go on the menu.” The fun never ends! She separated, as we debated, ingredient ratios of crispy bits of fiery, red Thai chili peppers, flakes of bright green and sweet Kaffir lime leaves, and… Read More

Scott Plath
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