17 thoughts on “CONTACT”

  1. We are baking for Christmas week and want to freeze some of the cookies. Any tips on to freeze cookies? And are there baked goods that should not be frozen?

    1. Thank you for the great comments, Paul. We are glad to know you enjoy the blog, and appreciate your feedback.

      Sarah and Tony

  2. I made your horseradish encrusted beef tenderloin for Christmas day dinner. It was delicious! And looked tasty on the serving platter, with oven-roasted asparagus & twice-baked potatoes. Even sprinkled some of the panko mixture on the asparagus. Clean-up tip: line baking dish with foil. Enjoy your Forum column very much.

    1. Thank you Bonnie! So glad to hear you enjoyed it – we did too! Great tip on the foil – I will add that to the recipe on our blog. Happy New Year!

  3. Please include me on your email list for classes and events. I am interested in the cooking school Tony discussed on TV today.

    1. Hi Mary, we had some technical difficulties on the blog this morning, but all the information is now posted on the home page. I have also added your email address to our mailing list so you will start receiving our newsletters this week. Hope you can join us for the weekend in September!
      -Sarah and Tony

  4. I’d like to submit this recipe for Mediterranean Bean Soup in your contest. I’m a vegetarian, and it’s my favorite wintertime soup. I always think of it when I have leftover new potatoes. Some of my meat-eating friends have adapted it to their preferences and added sliced sausage to the recipe.

    1 pound dried navy beans
    2 t salt
    2 T olive oil
    1 med onion, minced
    1 green pepper, diced
    2 large carrots, chopped
    1 rib celery, chopped
    4-6 new potatoes, cooked and sliced
    6 large cloves garlic, crushed
    1 bunch fresh kale
    14 oz canned crushed tomatoes
    1 t dried basil
    1 t dried rosemary
    1/4 t red pepper flakes

    Rinse & clean beans. Cook with the salt, according to package directions until tender. Rinse again, place in a soup pot and cover with enough water to make the soup.

    Heat oil in a wide skillet over medium heat. Add onion, pepper, carrot and celery to pan. Cook vegetables, stirring occasionally, about 15 minutes. They should be quite soft. Add garlic and cook 5 minutes more. Add the cooked vegetables to the soup pot with the beans and water. Rinse the kale, removing any big stems. Chop the leaves and add to the soup pot. Add the tomatoes, cooked potatoes, basil, rosemary and red pepper flakes. Cook until kale is tender. Then — SOUP’S ON!

  5. Everyone at my house loves your Pollo Tricolore recipe published on January 22,2014! I came to your site today looking for the Norwegian Italian meatball recipe that was published in the Forum this past week. The recipes here seem to be a year or so behind what I see in the newspaper. Could you email me the recipe I saw this week?
    Love your column!

    1. Hi Marilyn, and thanks so much for your comment. We’re so glad to know that you enjoy our recipes and column. We’re curious to know if you may have bookmarked an old page from the site, as we’re not quite sure where you might have looked. The Norwegian Meatballs recipe has been the featured article on the home page since Dec. 3, and is also featured in the RECIPES section both under Meats and Appetizers. We will also send you the recipe via email later today, and thank you again for reading!

  6. Tony and Sarah, I would like to sign up for your Gnocchi making class on Feb 23rd. Please let me know if this is the correct way to get ahold of you. thank you, Karen Lien

    1. Hi Karen,

      We’ve been having trouble getting onto our blog this morning, and I saw your email so I sent you a reply message. We look forward to hearing from you and hope you can join our class on Feb. 23rd.


  7. Hi, I was looking for, but have not been able to locate, the recipe for the Irish Whiskey bread pudding. There doesn’t seem to be a link in the news article, and I don’f find the recipe on your web site either. Thanks

  8. I made Tony’s Italian Bison Burgers for guests recently and they were a big hit. Would they freeze well as individual patties, so could defrost just a couple to grill at a time? Thanks for sharing the great recipes!

    1. Hi Janelle! So glad to hear that you enjoyed the bison burger recipe. We’ve never frozen them, but agree that they should freeze well for at least 2 months. I would wrap them individually in plastic wrap and then store them in a freezer bag or airtight container to prevent freezer burn.

      If you do freeze them, let us know what you think. Thanks so much for reading!

  9. I stopped by your restaurant today looking for a party on the prairie cookbook and it looked like the place was closed up. Is there anyplace else that has them?

    1. Hi Tim,

      Thank you so much for your message. I’m sorry that we missed you today. We stopped operating as a restaurant last June and now function as an event and culinary center so we do not have regular hours at our facility. If you are in the area, I would be happy to help you with your cookbook purchase and can drop one off for you tomorrow if you’d like. Please let me know what I can do to assist you.

      Kindest regards,
      Sarah Nasello

Leave a Reply