Come and join us at the Flowertown Festival
We are back this year making delicious panini sandwiches that you couldn't get enough of last year! AND the best Macaroni and Cheese!!
Come on over to Booth A15 & A16 in the park in the Arts & Crafts area.
Friday 9-6, Saturday 9-6 & Sunday 9-5
Bluffton Hours: 2-7pm
We're cheesing it up with the ladies at Family Circle Cup Today.
Come join us for a cheese plate or a wheel of cheese!
Thank you Scarlet Wedding Tour for the opportunity to present bride and grooms to be with our stunning cheese wheel wedding cake.
Pastry Chef Monica Jaramillo-Tatis with Sablee created the beautiful design. For more of Monica's work please visit the website http://www.shopsablee.com/
Photo credit: CatherineAnnPhotography.com
RED ONION CHUTNEY
2 quarts of medium cut Julianne red onions
1/4-cup olive oil
2 teaspoons of salt
1/2 teaspoons of black pepper
1/2 teaspoons of Cayenne
1/2 teaspoon of crushed red pepper
4 oz. of sugar
1/4 cup of vinegar
In a skillet place the oil and heat on a medium flame, or about a six or seven on an electric stove. When oil is hot, add the onions and sauté slowly until they become soft and a little brown.
Turn to low heat.
Add all your seasonings and sauté for a few minutes.
Add sugar and stir in until it has completely dissolved.
Add vinegar and stir in until it's completely incorporated. Continue to cook slowly until onions become sticky and liquid are syrup like consistency.
You should jar and age for a month for optimum flavor.
You may also chill and serve right away.
If you are unfamiliar with jarring food please visit this link. http://www.freshpreserving.com/getting-started
I love this chutney with crostini and my favorite cheese, Battery Park Brie.
Chef and Cheesemaker
EXCITING day, launching our new website today. We have come a long whey in less than a year.
This is just one of many firsts we've experienced and/or created in the past 10 months.
Looking forward to the new year and the exciting challenges that awheyt.