Central and Eastern European

Europe covers a wide terrain of cuisine. Its not our goal to provide an institute of culinary excellence, but to lead you to a basic tapestry of skills. all of which have been woven into our own uniquely American palette.

• Mediterranean
• Provincial
• Germanic
• Slavic
• UK
• Nordic

These limited definitions deploy ingredients common to all, flour proteins, tubers, legumes, alliums and an array of sauces. The proteins are consistently pork, seafood, fowl  and some game. The subtle improvement over other cuisine is the intense use of nuts, fruits (particularly berries) and cheeses.

Our choices will reflect what can be commonly developed on your homestead; your breads, vegetables and cheeses.