Last week we were featured in Wicked Local Brookline and wanted to share the article that Jenna Fisher wrote. After years of living the life of vacation foodies, Carol and Morry Sapoznick retired from their day jobs and settled in for a culinary-filled quiet life. But that didn’t last long. A year after Carol left
A dinner in a beautiful field has always been something I wanted to do. So last week Morry and I and 4 friends who share love of great food and nature joined 154 others at Allandale Farm . A wonderful farmer, a terrific chef, a beautiful late summer landscape on a curving table. Allandale is
Two Weeks ago we opened with great fanfare. E mail blasts went out to 1000. Our friends, new and old, and acquaintances from our network of the community came to support. The press was notified, social media is buzzing, and even though it was on the heels of the Boston Public Market opening at Haymarket,
But I don’t like that sink…whah I need it smaller! Can you find me one? It has to be changed out…Now! Because I can! Really, I need a 3 sink? After this I should open a restaurant…do I really need to add an expensive grease trap? Making nice with the Health Inspector. Oh the things
I’ve been busy, thus the lag time in writing my blog. Everyone said our timing to open beginning June was too aggressive…and now I know why. Takes more time than we envisioned. We are a month delayed. The good news is we have time to to show the space to our friends, whose opinions we
This article, Mediterranean Diet Boosts Brain Power, Clinical Study Finds was originally published on WSJ.com By HEIDI MITCHELL The Mediterranean diet, supplemented with a handful of nuts or a few tablespoons of olive oil a day, can counteract the effects of aging on the brain’s ability to function, a new clinical study suggests. The study,
OUR STORE IS PREPARING TO BE BORN We are excited…target time line mid-May. Now we are in the pregnancy stage. OHMYGOD there are plates spinning (our heads) in many directions. Every day is full of new learnings to the point our head hurts. So much to do and so little time. So many decisions to make.
We spent last week in San Francisco for the FANCY FOOD SHOW at the Moscone Center. 1400 exhibitors introducing their newest products for the year, food artisans so proud of their craft, and many that do not go East to NYC for the summer show. It was all about discover, tasting great food, and building
Freshest vegetables gathered from the garden with taste that is to be remembered and savored Organic vegetables and meat and you know what you are eating because you know what the animals have been fed Simple cooking methods with great flavor coming from every ingredient Delicious like it is the first time you have tasted food…ooh and ahhs… express
Each day in Provence there is a market to find the most fabulous ingredients. To quote the French, “Rather have a little bit of great food than a lot of ‘not’ the freshest. We support farmers we trust to provide us only the best.” Loyalty at its finest. There is a hierarchy as to positioning
I am passionate about Olives and Olive Oil. I use a lot of it. I try all kinds of brands, and always stop at olive oil stores in every city I visit. Crazy as it sounds, Morry and CJ and I went to a 3 day Olive Oil Seminar and Tasting in NYC this summer.
How women burn calories in France. Spinning… This video is will be worth your time. Will only take a minute. It’s hilarious! I am off to a cooking school in Provence with Patricia Wells. I purchased her cookbook Patricia Wells At Home In Provence in 1996 when it first was released and have since then