Books & Batter

06/02/2026

Hello June!

06/02/2026

We had a blast this weekend making wheat breads with some great glens falls gals!

05/22/2026

Hello please come to my class on French bread and charcuterie to see that I am this awkward irl.

05/06/2026

May’s TBR✨ I finished “Now Conjurers” on audiobook as I filmed this reel😂 Next up: “The Pairing” in preparation for class next weekend!

04/20/2026

Thanks to everyone who came to eat at this past Friday’s Collaborative Cuisine, Seasoned, & Galway Rock Vineyard and Winery✨

04/17/2026

Last night was a lovely culinary trip to the Caribbean, courtesy of Chef Jason & everyone at Seasoned! Thank you so much for a lovely meal, and thank you to my table mates for the entertainment💖
Only two more weeks of international dinning for the year! Next week Chef Rodney is taking our taste buds to Mexico! We’ll see you there✨

04/15/2026

Make sweet potato bread from The Corruption of Hollis Brown with me at super speed! I’m obsessed with this book by K Ancrum and I love that is full of food you can make!

04/15/2026

I can’t wait to be back in the kitchen for this week’s Collaborative Cuisine!

Join us next Friday 4/17/26 for a pairing dinner with

Reserve your seat now through OpenTable https://www.opentable.com/r/seasoned-reservations-glens-falls?restref=1275436&lang=en-US&ot_source=Facebook&ot_campaign=Facebook

First:
Beet Granita . Roasted Beets . Smoked Cream . Onion Ash . Aged Balsamic Jello . Greens
Paired with Galway Rock Rose

Second:
Salmon Rillettes . Toasted Baguette . Chives . Dill . Cornichon Remoulade
Paired with Galway Rock Riesling

Main:
Red Papaya BBQ . Roasted Pork Belly . Cabbage Cucumber Slaw . Pickled Radish . Jasmine Rice
Paired with Galway Rock Cabernet Franc

Finale:
Molten Matcha Cake . Yuzu Ice Cream . Mixed Berry Compote . Rice Paper Crisps . Raspberry Gel
Paired with Galway Rock Sparkling Moscato

04/13/2026

Chef Nick expanded our palettes with his Vietnamese menu last week - huge congratulations! This coming week we’ll be sampling Caribbean cuisine, and I know it’s going to continue to blow us away. Congrats, chef, we’ll see you Thursday!