The Best Ways to Choose an Olive Oil

Today, I would like to talk about how to select which olive oil to purchase and use in your cooking. Extra virgin olive oil is the best grade of olive oil, so that’s a good term to look for. But, as with many elements of cooking, consumer marketing, and life – there are nuances. Look […]

Making Alcohol Infusions with an Organic Twist

Leyla and I are committed to serving you delicious food and drinks, made with locally-sourced organic ingredients. In this post, I’ll focus more on the “drink” part of the picture, and share how to make alcohol infusions using organic ingredients (specifically, an apple vodka infusion). To get started with infusing, you’ll need to have: mason […]

Why California Bans Some Foods From Crossing the Border

Recently, a friend of mine tried to bring cherries from Oregon to California, and was told he could not. I found this fascinating, and thought I would share with you why California bans certain foods from entering the state, and examples of some banned foods. Essentially, California is protecting against the introduction of environmental and […]

How We Implementing New Menu Items

Leyla and I take great pride in our menu offerings, which we carefully craft to be mouthwatering and flavorful, as well as good-for-you and socially conscious. We use locally grown, organic ingredients, hormone-free meats, and yeast-free breads. When we are considering adding a new dish to our menu, we know it needs to fit in […]

Why Clarified Butter is Better

For this blog post, I would like to explain the difference between clarified butter and regular butter, point out a few health benefits of clarified butter, and share how Leyla makes it! What is Clarified Butter? To better understand what makes clarified butter different from regular butter, let’s talk about regular butter first. Butter, unlike […]

It’s All in the Yogurt

I would like to talk about yogurt and yogurt-based drinks that are very popular in Eastern cultures. Ayran it’s a yogurt drink, that has different names – Doogh, Tan, Lassi – it is served chilled to accompany a tasty lunch in Turkey or early dinner in Azerbaijan, or maybe late breakfast in Iran and India. […]