Articles by James Serlin


Recipe: Arancini

The name Arancini actually comes from the word “Arancina” which means “little orange” because of the size, round shape and rich orange color of the dish. Arancini is an Italian street food and we love serving these for hors d’oeuvres parties. They are easy to make, versatile and a guaranteed hit. Feel free to play with…

Recipe: Apple Tarte Tatin

A bit about Apple Tarte Tatin   This is a recipe that I learned working at Aubergine Restaurant and Inn in Hillsdale, NY. It was my first fine dining job. I worked garde manger and made these tasty tarts on the daily. The origin of the Tarte Tatin comes from Hotel Tatin about 100 miles…

Recipe: Beet Cured Salmon

This week we are taking a trip to Carlton, OR for the Harvest Dinner at Soter Vineyards on Sunday, September 28. We are preparing Beet Cured Salmon as an hors d’oeuvre, served on a rye cracker with dill crema and beet pickles. The wild king salmon is from our local purveyor Northwest Fresh Fish in…

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