Recipe: Cornbread or Biscuits? Apricot Bread Pudding with Dewar’s Whisky Sauce

I’m going to take a short break from cataloguing the culinary foibles of my pop-up Mardi Gras Dinner at Ratho Farm to write about something that went mostly right that night, the dessert course, Cornbread or Biscuits? Apricot Bread Pudding with Dewar’s Whisky Sauce. The question of whether cornbread or biscuits was more quintessentially Southern came…

Even Surprise Vegans Get to Eat: Catering Lessons from Heather and Izzy Part 2/?

Part 1 of this blogpost, ‘She’ll Be Alright, Mate’ introduced Heather Bickford, Ratho Farm’s chef and my catering savior the night of our front-of-the-house triumph and back-of-the-house roller coaster Mardi Gras Dinner. We also went over catering lesson one: An intoxicated guest is one who will overlook or forgive mistakes. 2. Start at LEAST one full…

‘She’ll Be Alright, Mate:’ Catering Lessons from Heather and Izzy Part 1/2

It occurs to me that I shouldn’t let even one more blog post go by without introducing you to Heather Bickford, the Chef of Ratho Farm and one of the most delightful and food-knowledgeable people I’ve ever encountered. She’s charming, eccentric, has a beautiful family and has forgotten more about catering than you or I will ever know. Without…

Disgusted Cows and Happy Ducks

After breakfast, Greg took me on a tour of his menagerie, and he was particularly anxious to show me how wild the cows were for banana peels. They’ll come running, he said. And he was right that they looked eager. Except on this particular morning the coffee cream was off and had ended up in the compost…

Highland Cows (aka Heilan Coos)

As one of many nods to its Scottish heritage, Ratho keeps Highland Cows (Heilan Coos in Scots). Originally from the Highlands and Islands of Scotland, their thick wavy hair, besides being adorable, is warm enough for them to overwinter in the field. One of these fellas will be hung up for steaks in 2017.