Founded in 1994 and acclaimed for its simple recipes, focus on quality ingredients, and zero waste cooking. The collection includes signature dishes, menu ideas, wine pairings, and insights into their approach that has inspired chefs and home cooks alike.

First

Braised Octopus with Fennel, Sherry, Red Wine & Herbs (page 35)

paired with BOS Winery’s Methode Agricole Sparkling Valvin Muscat/Pinot Blanc

Chicory Wedge Salad with Ham Terrine (page 77)

paired with BOS Winery’s “All That Is Gold’ Riesling

Braised Lamb, Peas, Crème Fraiche & Mint (page 33)

- or -

Braised Chicken, Red Wine & Trotter with Duck Fat Toast (page 156)

paired with BOS Winery’s Shipwreck Blaufränkisch, Lagrein, Pinot Noir

A Doughnut (page 247)

paired with Northern Latitudes Lemoncello, Orange Liqueur, or Grignano Vin Santo