Check out these succulent pictures and the menu of specials being offered at the Paris on Easter Sunday !!!

What's the deal with the Greeks you ask??? well, let's say Eric has a long standing, undying love story with Greece, and quite frankly, when it comes to lamb..... The Greeks have their act together!!!!

It's starting to look and feel a lot like spring!!!!... In fact it IS spring already, but being in Utah, the growing season is always a little bit late.... Nevertheless, John, our farmer from Ranui Gardens has been growing organic and biodynamic greens for us in his greenhouse at an altitude of 7500 feet... We are now currently serving the very first of his harvest.... Sylvetta Arugula, the best spinach I've seen in a long time, and flowering turnip raab....And best of all, WE'RE THE ONLY ONES IN TOWN SERVING THEM AT THIS TIME!!!! How awesome is that???

Pictured above is the result of a lunchtime brainstorming session in Eric's home kitchen yesterday....Clifford Farm Pork Tenderloin Medallions with a Mustard Cream Sauce, Fresh Thyme, Sea Salt Oven Roasted Fingerling Potatoes... Very luscious indeed, and coming soon to our Menu de Saison!!!

Today I made a Pasta e Fagioli soup... This is a puréed white bean soup that is emulsified with rosemary and garlic infused extra virgin olive oil. It is then garnished with papardelle Pasta and grated Pecorino Cheese... We are going to be serving it for the next few days, then move on to a new soup as Spring is coming in fast!

Despite some people's claims that they are Utah's first nose-to-tail restaurant, Eric and I have been buying entire animals directly from farmers and cattle growers and have butchered them ourselves ever since we started working together some 17 years ago.

When our friend Julie Clifford from Clifford Farms called us the other day to offer us to purchase a freshly slaughtered half pig from her farm, we did not hesitate... She showed up the following morning and brought us a superb specimen, cut in half lengthwise and weighing 80 pounds!

Just like the brown eggs and the arugula we buy from the Cliffords, the pig was raised naturally and never was fed any crap, hormones or antibiotics....

Look for a plethora of farm raised pork specials coming on the menu soon!!! We are most definitely going to serve a Ham around Easter time, but also, porchetta, pâtés, pork chops.... we will keep you all informed... We now have a page on facebook... Check it out!!! in the meantime, enjoy the pictures...

Eman is a lucky bastard....

Very lucky indeed, he is.... He worked a flight to Paris and got to spend the day at the once-a-year National Agricultural Fair.... and by the same token sample oodles of food, wines and spirits from all regions of France... Read his blog entry here