If you saw Chef Vance’s recent bacon jam recipe, you would have seen his recommendation to use it as a burger topper. This week, he incorporated it into a marinade for a zesty pork loin. As you start thinking about your Thanksgiving menu, consider serving pork as an alternative (or add-on) for those who don’t like turkey. This versatile meat can be slow roasted and sliced thin just as you would the turkey. Keep reading for Vance’s method, his quick potato prep and feedback about baking it in the Sharp Super Steam Oven.

Pumpkin Soup Made From Scratch
Chef Vance’s cooking philsophy is simply to make things from scratch. We’re talking about real food, everyday ingredients, and nothing that can’t be done at home. He recently showed how easy it is to make pumpkin soup, starting with actual baked pumpkin and not a box or can. Vance prepared the soup using the Sharp SuperSteam Oven to bake the pumpkin and then finished off on the Jenn-Air Induction Cooktop. Read More

Roasted Delicata Squash “Brochetta” (and other Low-Carb Gluten Free Holiday Recipes)

Butternut Squash Soup Made in the Wolf Gourmet Blender
This recipe was one of my very first cooking experiments, almost 30 years ago.
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Pear Galette, an Easy Fall Recipe
I first posted this recipe on the Cherry Grove Farm blog and then I made it for Mrs. G’s grand re-opening. You can serve it for dessert, warm and topped with vanilla ice cream, or as a first course topped with brie on a bed of greens (I will get some spicy greens from our Urban Cultivator).

Terhune Apples Stuffed With Dried Fruits and Nuts Cooked in a Jenn-Air Convection Oven
Thank you, our Coffee Talk friends, for braving the rain to join us for the first event at the new showroom. Read More