Hancock Gourmet Lobster Co.: Lobster Mac and Cheesefeatured
Remember TV dinners from back in the day? Chicken a la King, Beef Stroganoff, or even full 3-course meals split up into neat, little compartments, all conveniently packaged and frozen. I definitely had my share of after-school snacks courtesy of Stouffer’s.
Frozen meals have come a long way.
The sinfully decadent Port Clyde Lobster Mac and Cheese from Hancock Gourmet Lobster Co. is in whole ‘nother league…a whole ‘nother stratosphere even.
Shell pasta smothered in a creamy mascarpone-cheddar sauce, generous chunks of sweet Maine lobster of indecent proportions, a delightfully crunchy topping of panko, parmesan, herbed butter, and a touch of lemon zest. Ridiculous.
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Berries n’ Cream with Meringue and Pistachiosfeatured
Fresh fruit, whipped cream, who doesn’t love that? Add some crunchy pistachios for a little salty nuttiness, and a surprising crumble of airy meringues, and you’ve got one winning dessert.
This is one of my favorite desserts to make, hands down, especially in the summertime when fruit is at its best. It’s totally no-fuss, requires zero time by the stove, and is a breeze to whip together quickly for a weeknight treat or party.
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Wedding Bellsfeatured
Ok…so we’re veering off topic for a slight detour today. I’m so excited, and I just can’t hide it!
On a whim, I entered The Knot’s 20 Million Brides + Counting Contest…and was selected as one of the 20 finalists!! Which means, our 10/10/10 wedding will be featured on WeddingChannel.com and TheKnot.com, and we’re in the running for the Grand Prize 🙂
Check out our entry and PLEASE ROCK THE VOTE HERE. We’re Finalist #18! (Voting closes this Fri 8/6, 11:59 pm EST)
Thank you for humoring a blushing bride’s shameless plug 😉
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Zero Zero Opens and a Visit to Pizzeria Piccofeatured
The Eater Wire was abuzz last Wednesday with the opening of Bruce Hill’s new pizza place, Zero Zero, in SoMa (between Lulu and Oola).
While I haven’t had the chance to check it out yet, if the pizza is anything like the ones at sister restaurant, Pizzeria Picco in Larkspur, we are in for a treat!
I had the chance to catch up with Hill at Picco a few weeks ago for a story I was covering on Serious Eats: Slice. In fact, while we were shooting photos and stuffing our faces working, Executive Chef Chris Whaley was firing up the new pizza oven at Zero Zero for the first time.
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