Richly flavored meatballs made of ground goose (or duck or turkey) with an addictive fig glaze. Perfect for a party!

Crepes Suzette, butter and orange laden favorite of Edward VII, inspired by a dinner at Downton Abbey

Gorgonzola bacon puffs with Rare Wine Company Madeira –- an favorite at Oxford dinners that will soon be yours.

Lobster Newberg, luxurious and remarkably simple to make. One of the best things you’ll ever taste… you’ll feel like Rockefeller!

Hangover Hash….using up holiday leftovers in a big way…the best hash on the planet.

Chestnut Ice Cream with Profiteroles and a blackberry sauce…. perfect for the holidays!

This is the original merguez.. the one that predates the new world and its chilies. It is a killer with pomegranate and a secret ingredient

Garbure, a heavenly French stew made from Schlitz smoked goose, pork sausage, chestnuts and tons of gorgeous vegetables

Making food for movies, duck with port and cherries for real, something a little different to last 12 hours on set!!

Ancient Persian Lamb dish with pistachios, almonds, dates, rose and saffron and other magical spices… fit for 1000 and 1 nights.

Deviled Ham with Hazelnut biscuits and warm spiced pomegranate cider… perfect for a tailgate party!!

Warmed port with chocolate, perfumed with rose and exotics… perfect for Halloween!

From Apicius, a 2000 year old recipe. A molded chicken, cucumber and pine nut salad with a celery seed dressing.

Ravioli filled with a molten gruyere fondue and beet sauce and poppyseed vinaigrette… a genius idea from 3 star Le Calandre.

Veal Fricandeau, a tender veal tenderloin from D’Artagnan with fennel mashed potatoes. An old-fashioned technique works magic!

Fish stew with red wine, potatoes and bacon and a secret ingredient –– from the New York Times circa 1904 & homemade butter crackers.

Pasta with truffled foie gras from D’Artagnan and artichoke on a demiglace sauce with a crisp parmesan crust… one of the best ever!

Pizza with robiola cheese, zucchini, mushrooms and truffle oil… it’s a pizza that went to finishing school!

Beef and Lamb sausage pie with orange and a saffron rose scented crust, a dish fit for a king!

Homemade chicken sausage, full of herbs, spices and bacon –– with artichokes, berries and a sauce inspired by a 400 year old recipe.

Roast Chicken with preserved lemon from a 16th century recipe…. they really knew what they were doing!

Gooseberry-Elderflower Syllabub, a wine rich cream with an Elderflower kick from St Germain Liqueur. Dessert and after-dinner drink in one!