Hello Garden Soldiers! I am so sorry that I did not have time to get the next post in the series up! Please don’t be dismayed as I promise I’ll have the next step all about succession planting and a monthly vegetable guide on Friday! So I’ll see you then!!
I am still in NYC and blogging from my hotel room. I have got to tell you, NYC is fabulous! I could easily spend two weeks here diving into each part of the city. Beautiful people, beautiful culture and of course beautiful FOOD!
On our first night in town, our group of foodie bloggers had the privilege of eating on the third floor of the Spotted Pig with a cooking demonstration from famed chef April Bloomfield herself!
At first I thought that this may be a room where they have cooking classes or demo’s etc.. Not at all. This is a closed room to the general public. When Chef April and other famed chef’s such as Mario Batali close shop, they head to this room to hang! This is a place where her friends relax, cook, and let off steam!
I was very excited to visit The Spotted Pig as this restaurant focuses on fresh, local, seasonal foods. She also uses organ meats and REAL FATS! Real fats including, pork lard, chicken and duck fat!
This was by far one of my favorite appetizers of the evening. The fritatta was creamy, buttery, and just so full of flavor. The Roasted Garlic kept it sweet and delicate.
AMAZING!! (But really, how can you go wrong with bacon?)