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It’s tomorrow!!! Come out!!

WELL. Due to unexpected circumstances, I need to change up Saturday's dinner. We will now be seating from 5-8 p.m. New price is $50 and includes tax and tip. Swipe to see the revised menu. It's going to be great! Hope you can make it! xoxoxo

First little recipe test for my pop-up at @shelburnesprings! Vadouvan is a spice blend that is thought to have originated when the French occupied Puducherry, India in the late 18th century. The spices (pic 1) are folded in to pulverized onions, shal

Hello my lovelies! I’m back in the kitchen - this time at the absolutely gorgeous Shelburne Springs in Shelburne Falls. Swipe to see the prix fixe menu! Ticket link in bio! Limited seating, so grab your space asap! So excited! Exclamation point

Happy New Year! I’m taking a hiatus while I work on another project, but I’ll still take bookings for private in-home dinners, and for drop-off party platters. Email me at chefholly@chefholly413

Stay safe and warm!

I’ve been so busy that I keep forgetting to take pics, so here’s a couple of Christmas desserts that I managed to snap.

First pic is blueberry pie…I got a text saying it was, “so good (I) want to slap somebody” 😂

Se

Have you heard about this COVID thing? It knocked me & the fam out for the past couple weeks, so I haven’t had anything to post. Figured you folks didn’t need to know how much cup noodle I was eating (a lot).

Now I’m back and

It’s a pretty simple pasta bake, but the shredded leftover short ribs? 😘👌

The light hit the mise en place just right and I couldn’t resist snapping a pic. Onions, spicy cherry peppers, fresh bay leaves and thyme (oops I left my fresh thyme behind) went into a bolognese for a party. After slow cooking it in the oven f

Roast chicken is a frequent dinner at our house because it’s easy, goes with everything, and is delicious. I like to put mine in a brine, in the morning. then when I’m ready to roast I drain the brine, pat it dry and brush it with garlic