JB fired up his grill to flawlessly prepare grass-fed beef burgers with Vermont white cheddar. We toasted some fresh buns. There was some heirloom tomato. Accompaniments included: sautéed baby spinach with shallots and red wine vinegar; baked herbed baby red potatoes; stir-fried Brussels sprouts with chili, garlic, and ginger; & canned domestic beer.
The “secret”? Same as always.
- Good quality ingredients (local, properly raised, fresh) treated with respect and simply prepared.
- Great company.
- A clear summer night on the deck.
What more could we want?