Shy Brothers Farm Cheeses Many of you are already familiar with Shy Brothers Farm in Westport, Massachusetts, makers of cow’s milk cheeses.† They are especially well known for the ones called Hannahbells, those very tasty and cute little thimble-shaped cheeses.† For the last several weeks here at Rendezvous, we’ve been serving another one of their [...]

Croquetas In virtually every Spanish tapas bar or restaurant, croquetas figure among the most ubiquitous of menu items.† And happily so: in most places, they’re very good — what’s not to like about little fried butter-flour cylinders with bits of ham inside, all warm and salty?† They are inherently beverage-friendly, and go well with just [...]

Charcuterie Assortment For the last 4 years here at Rendezvous, we’ve continuously prepared an assortment of charcuterie items for our menu, 100% made in-house.† The platter that we offer to the guests always includes 5 different preparations that from a variety animals — pig, cow, duck, goose — sourced mainly from top-quality, local family farms.† [...]

Preserved lemons One of the most indispensable ingredients to Moroccan cooking, the flavor of preserved lemons is completely unique and magical.† Here at the restaurant we always have a large bucket of them on hand for traditional uses, and we are constantly on the lookout for new applications for this wonderful homemade condiment.† Preserved lemons [...]

Roast chicken with Moroccan spices (serves 2 plus leftovers) This roast chicken is one of our signature dishes at Rendezvous and is featured on our popular Sunday Prix Fixe menu.  This spice mix is inspired by the Moroccan combination called ras-al-hanout, or “top-shelf”.  Though I designed it specifically for this chicken dish, it can be [...]

Cauliflower + Pine Nuts Every Monday at the restaurant, I cook a simple lunch — usually a quick pasta dish — for JosÈ, Carolina, Rambo, Bob and myself.† Occasionally, one of the delivery drivers might happen to show up at just the right time, too!† For the last several weeks, I’ve been hooked on the [...]

. . . .† or, a perfect example of how liberal arts opens many doors in life: In the late ’70′s, I spent 3 years in Montpellier, France studying French language and literature and working as a graduate assistant.† It was during that time that I first came in contact with a whole new world [...]

Pork and veal meatballs with toasted orecchiette One of the most frequently asked questions of a restaurant chef is: “Where do you get your ideas?”  My usual answer to that one is:  “Anywhere I possibly can!”  Chefs are always on the lookout for the one little ingredient, little touch, or combination that can bring a [...]