by Foodie Pat | Mar 26, 2015 | Delicious Destinations, On the Road, Rhubarb Spottings
What’s in a name? Naming a restaurant Rhubarb is mighty courageous. We think it’s grand—menu item Rhubarb Glazed Duck Confit —rates a double yummy! John Fleet is our guy too!
by Foodie Pat | Nov 26, 2014 | Rhubarb Revival, Rhubarb Spottings
Amazing ingredients: Certified organic neutral spirits with Rhubarb and other botanicals, including lemon , beets, carrots, vanilla, cardamon, pink peppercorn, coriander and petitgrain. Who thinks up these things?
by Foodie Pat | Nov 18, 2014 | Rhubarb Revival, What's It All About?
Label says “This ain’t no pie; we ain’t your Mom.” Rhubarb is more than pie—let it out of the crust.
by Foodie Pat | Sep 25, 2014 | Di and Pat Recipes
In Mexican cuisine, pico de gallo relish is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chilies. Pico de gallo is actually Spanish for “rooster’s beak,” perhaps a reference to the shape of hot chilies or to the red color of...