Hot From The Kettle ®
Despite my love of all things pork, my favorite food is undoubtedly raw oysters on a half shell. Understandably, I’ve been chomping at the bit for Fin Raw Bar & Kitchen to open.
There are many different ways to approach the annual process of "putting up tomatoes."
Earlier in the week, we learned how Lou Palma puts up his tomatoes. Last year, Alison Bermack, founder of the Cooking with Friends Club, made a visit to the Kettle Kitchen to teach me her method of making fresh tomato sauce with a bushel of tomatoes from Matarazzo Farm.
Take a trip down Hot From The Kettle memory lane and check out last year's video!
It's that time of year again when foodies rejoice at the annual process of "putting up" tomatoes.
Yesterday I visited Montclair's most loved and respected foodie, Lou Palma, to observe the process. In true gastro-mechanic fashion, Lou converted his garage from a center for pork curing, into a tomato sauce production factory.
Want to watch the master at work? Click play!
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