Or alternatively, local asparagus topped with tarragon butter The best foods for me are, much more often than not, surprisingly simple. A few really great ingredients that come together to make something remarkable. These two spring specials on the Roadhouse menu clearly qualify! They’re both variations on this theme, the common connection being the terrific […]

13 things we can do to enrich our organizational cultures Last week I wrote a bunch about the importance of organizational culture—how much difference it makes to be part of a healthy culture versus an unhealthy one, and my metaphorical context of imagining organizational culture as the soil in which we’re working. This week I’ll begin […]

An even better pistachio ups the ante Natural Law #8 states: “To get to greatness, you need to keep getting better all the time.” And it’s a small, but still meaningful, implementation of that universal principle of good business that prompted me to put the pistachio gelato in this week’s notes—what was always really good, […]

Powerfully good Piemontese cherry peppers stuffed with anchovies and capers I will say without hesitation, these cherry peppers stuffed with anchovies are truly one of the most terrific things I’ve ever eaten. Food writer Faith Willinger refers to these as “red truffles,” which I think is an appropriate description—they’re almost as hard to find, similarly shaped, and […]

A new tradition begins at Miss Kim In the midst of the pandemic, vaccinations, stimulus packages, and the start of spring, you might understandably have missed it. In case you didn’t know, Miss Kim is now serving brunch every Saturday and Sunday morning. We’re offering a whole range of great dishes, all rooted in or […]

A terrific new sweet for the spring season I’ve loved cheesecake for as long as I can remember. And I’ve long believed that the Bakehouse’s version is amazing. It’s also a bit of a “secret” specialty—it’s understandable I guess, since there are so many other marvelous options to choose from on our bakery shelves. But […]