A Guide To Summer Produce

One of my favorite off hours hobby to do is to write and help educate the world around me about what we’re eating, how it effects us and the planet. Here’s our newest article that we’re featured in, along with other talented Chefs throughout the States. A big thank you to Crystal for reaching out…

Seared Duck Breast with Cherries and Port Sauce

INGREDIENTS 2 5- to 6-ounce duck breast halves or one 12- to 16-ounce duck breast half 2 tablespoons (1/4 stick) chilled butter, divided 1/4 cup finely chopped shallot (about 1 large) 1/2 cup low-salt chicken broth 8 halved pitted sweet red cherries, fresh or frozen, thawed 2 tablespoons tawny Port 1 tablespoon orange blossom honey…