Salad and risotto

Spinach, roasted beets, pickled peppers, peanuts and provolone

Sweet Maine shrimp risotto

We have been watching a lot of these competitive cooking shows that feature a bunch of up and coming chefs. Most of them try and make trendy sauces, foams and other flashy things instead of nailing the basics. Also there is way too much unnecessary garnishing and busy plating going on. What seems to be lacking in this generation of cooks is a style that is steeped in the basics. We like to see simple dishes done really well and try to do the same. Making a great risotto, pasta, polenta, or salad, can be difficult if one tries to get too fancy and stray from what makes the dish amazing in the first place. We used local fresh Maine shrimp, homemade lobster stock, our own oregano, and a nice arborio rice.