With Mother's Day coming up this weekend, I wanted to highlight a popular brunch offering that can be done much easier than you think.  

With the  Kentucky derby slated for this weekend, I thought it would be fitting to highlight a lesser known tradition that goes along with the annual horse race.

After my last blog about the oh-so-tiny silver dollar slider roll, I thought I would follow up with another Tom Cat product that can be utilized in a unique way.  

This week I decided to not write about food.  Instead, I wanted to touch upon what an important week we are in right now, a week that will always have memories and reflection every year going forward. 

Over the last year or so, I have noticed a trend among hotels and caterers.  While the slider trend is nothing new, it seems that it has started to re-invent itself by going even smaller.  

Here we are again.  Early April.  As a die hard baseball fan, this is my “New Year.”  Baseball is underway, and those scattered clumps of dirty snow you see still hanging around is only one warm day away from being history. 

It's one of the most simple breakfasts, consisting of only 3 ingredients, but  it always seems to make a weekend morning feel more special.

When you think of LaVallees, you probably think of artisan bread…and rightfully so.  While we do have a strong grasp on a second to none bread selection, we also offer so much more. This week I'd like to touch on our fantastic cookies offerings from Michael's cookies.

For the last 15 years or so, I have spent the week leading up to St. Patrick's day brining, cooking, and slicing red corned beef brisket in preparation for the mid march celebration of all things Irish.

Over the past few weeks, I have noted what makes our bread different from other breads in the market.  Now that you are all certified bread experts, it’s important to know where you can pick these up. 

As long as I can remember, the French Dip has been my favorite sandwich. I have seen many variations of the classic century old recipe, and most have been great, but very few stack up to the classic preparation.

Last week, we touched on the crumb of the artisan bread.  That soft and porous interior that we all love. The artisan bread experience wouldn't be the same with out the crust, however.

There are many characteristics to what makes our Boulart bread different from other breads on the market. Today, I am going to highlight my favorite part: The Crumb.

With the Super Bowl being hosted at the Meadowlands just outside of New York City, it seems only fitting to cook up some Italian sausages with all the fixings to watch the big game.  

I had hoped to blog this week about great Super Bowl appetizers you could create while watching the Patriots in the biggest game of the year.  Unfortunately, TB12 and Co. will have the same vantage point as the rest of America: through a TV screen. 

By now you have probably seen naan bread somewhere in your travels.  Perhaps you passed by it in the grocery store or saw it used on the food network. 

The Italian Beef Sandwich, The French Dip, and The Beef on Weck: All these classic sandwiches are very similar, but have their own lineage and subtle nuances that make them different from one another.  

The Banh Mi sandwich was established in the latter part of the 18th century when Vietnam fell under French rule. It combines two of my favorite components: quality French bread and flavorful South East Asian flavors

Last Saturday, I was lucky enough to participate in the most elegant fundraising event I’ve ever attended.  The Rodman Ride for Kids was held at the World Trade Center at the Seaport. It brought together Boston’s most talented chefs, restaurateurs and business owners.

Thanksgiving has become one of my favorite holidays as of late.  Now that I am no longer cooking in a professional kitchen, I cherish the day off to spend with my kids, wife and immediate family.  I seldom got the opportunity to take full advantage of a holiday like turkey day.