For a casual peel-and-eat appetizer, chef David Kinch flash cooks them in the shell with homemade salted butter and local apple brandy. The apple-y essence of the brandy highlights the sweetness of the ridgebacks.
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Crispy, tender, mouthwatering calamari. This is a classic preparation for calamari. Experiment with your favorite aioli or other dipping sauce and enjoy!
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