Face it, when it comes to food—great food—freshness is an indispensable flavor enhancer. Amerigo’s executive chef Steven Robilio knows this. For the past five years, he has nurtured a close relationship with the area’s best farmers, even sponsoring the Franklin Farmers Market.
“They say if you want a divorce,” Brentwood restaurateur James Ren says with a grin—he sits next to Jenny, his wife of 31 one years—“then open a restaurant. Well, we’ve opened four, and we’re still together!”
Judy Beaudin of Scrumptious Catering created this dish with the goal to satisfy warm winter cravings but with a focus on maximizing healthy, fresh ingredients and eliminating the refined carbohydrates that can cause weight gain.
Of the many hundreds of cookie recipes within the creative baking repertoire of Brooke O'Dell, owner of Sugar Drop Inc., at 7020 Church Street East in Brentwood, she chose to share the following recipe for whoopie pies because she believes these cookie-cake-pie concoctions are highly underrated.
A few years ago, my nieces were sitting around watching TV while the adults sweated over the timing of the turkey and who makes the best stuffing and whether apples or nuts or both should be added to the final sage dressing.
“It’s very important that my employees have a good quality of life,” says Puffy Muffin owner and founder Lynda Stone. That quote speaks volumes for the respect and loyalty Stone has for her 150 employees. But first, some insight into how she came to embrace this family-centered culture.