Sunday, May 26, 2013

Market #6



Prosciutto.

Homemade "Nutella". 

Herbs n' olive oil.

Could this of been the best menu yet? 
With my focaccia bread improving with each and every market, I'm in a constant state of anticipation for the next market! I met with my former chefs at the Seattle Culinary Academy this past week and received a bit of sagely wisdom.

You can taste their wise words in my bread at the next market and every Saturday (and Wednesday) market to come. See you then!

-Kellen



The Italian Pig

Housemade "Nutella" Focaccia

The Italian Pig and Focaccia Bianca

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