The idea of owning a vineyard has always been appealing to me. Growing grapes, making wine, and experimenting with different techniques in attempt to make a great wine. Well, no need to wait when you have some empty space in the side yard, right?
How would a restaurant that’s been around for forty years with a history of serving great food go about celebrating? By creating a mouth-watering, six course menu created by 5 Valley chefs including the owner, Chef Jon Koobation.
Have you ever had to separate the yolk from an egg? Maybe you’ve done the method where you repeatedly move the yolk from one shell to the other while attempting let as much of the white run off as possible?
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