Put these slightly bitter greens on the grill and add a smoky dressing made from... (more)
Inez Valk and John PoiarkoffChef John Poiarkoff smeared the platter with fresh butter before piling on an unruly mix... (more)
Inez Valk and John PoiarkoffInez Valk foraged the woods near her cabin for the stinging nettles and great chickweed... (more)
Inez Valk and John PoiarkoffCure bass fillets in sugar and salt, then grill them slowly over low heat.
Inez Valk and John PoiarkoffWhile rabbit has a far richer flavor, you can substitute a four-pound roasted chicken.
Inez Valk and John PoiarkoffPoured over the top right before serving, a shot of fresh-brewed espresso balances the richness... (more)
Inez Valk and John PoiarkoffThis salad includes heirloom lettuces and fennel, foraged wild greens and cedar tips, and raw... (more)
Inez Valk and John PoiarkoffSmall-batch whiskeys and absinthe fueled the party's signature cocktail.
Inez Valk and John Poiarkoff