Onanochef & Potatovixen. . . . .

[onanochef]

The scallops I buy are very exspensive and this time of year they do not sell quite as much but I will run them time to time as a special. The Dish has changed also it made with so very good orzo and cheese with lemon and ginger. My pantry cook you know as Potatovixen does some realy nice salads and somw apps that are wonderfull. I also have fresh black grouper in daily and a stuffed pork chop that will leaving wanting more. Down the road I have a duck with mushroom sauce and am also probaly going to be doing a wine dinner as well. Good stuff on the way so come on in and stay tuned. Chef Alan Vick :roll:

 

[onanochef]

P.S. forgive my poor typing skills

 

[30A Skunkape]

The scallops I buy are very exspensive and this time of year they do not sell quite as much but I will run them time to time as a special. The Dish has changed also it made with so very good orzo and cheese with lemon and ginger. My pantry cook you know as Potatovixen does some realy nice salads and somw apps that are wonderfull. I also have fresh black grouper in daily and a stuffed pork chop that will leaving wanting more. Down the road I have a duck with mushroom sauce and am also probaly going to be doing a wine dinner as well. Good stuff on the way so come on in and stay tuned. Chef Alan Vick :roll:

We need more duck chef! Love it:clap_1:

 

[tistheseason]

The scallops I buy are very exspensive and this time of year they do not sell quite as much but I will run them time to time as a special. The Dish has changed also it made with so very good orzo and cheese with lemon and ginger. My pantry cook you know as Potatovixen does some realy nice salads and somw apps that are wonderfull. I also have fresh black grouper in daily and a stuffed pork chop that will leaving wanting more. Down the road I have a duck with mushroom sauce and am also probaly going to be doing a wine dinner as well. Good stuff on the way so come on in and stay tuned. Chef Alan Vick :roll:

We started with a great caprese salad. I ordered the grouper and my husband got the lobster ravioli. We loved it all. I don't think we left a bite of anything on our plates. When I was done my husband asked for more bread to dip in the Grouper's sauce (a broth really) that was left on my plate. It was wonderful!:funn:

For dessert we had a very special tiramasu! And great big mugs of cappuccino!:clap_1: :clap_1: :clap_1:

I really like the atmosphere there -- I think someone said it was like going to a friends house for dinner. It does feel that way -- very intimate. I'll be back for the scallops the next time we're in town!

Oh! did I mention that I got to meet Potatovixen. She left her perch in the kitchen for just a minute to check on us! Thanks Potatovixen!

 

[tistheseason]

We need more duck chef! Love it:clap_1:

Hey Skunky -- you need to take Mrs. Skunk! She mentioned she's never been!

 

[30A Skunkape]

Hey Skunky -- you need to take Mrs. Skunk! She mentioned she's never been!

Oh baloney! Is that the little place under the Pensione at Rosemary? We have been there a few times...ok, I admit maybe it was a different venture at that time. We will go back for some of that duck, or at least I will have duck, Mrs Skunk is scared of duck