Had a delicious dinner over at 606 R&D. The carrot-parsnip pancakes were good. However, my two favorite dishes were the Tuscan kale salad and the horseradish sandwiches. The toasted donut with ricotta, sea salt, rosemary, and honey was delicious and struck a good balance between sweet and savory. 

I’m addicted to this stuff. Basically, you need 100ml of water for each ounce of raw cashews. Then add vanilla extract, cinnamon, and honey to taste (I have a sweet tooth). This recipe will make enough for 3 or 4 people.

900 ml of water
9 oz of raw cashews
2 tbl honey
2 tsp vanilla extract
2 tsp cinnamon

Put the water in a blender. Throw in the nuts (I like to let them soak for an hour or two before blending them, but you don’t have to wait). Mix in the honey, cinnamon, and vanilla. Blend until it has milk-like consistency.

Enjoy!

Brussel Sprouts with Smoked Onion on Cheddar Toast
Beet, Endive, and Goat Cheese Salad
Ricotta Gnocchi with Shitake Mushrooms and Marjoram

And!

Linh’s delicious chocolate cake.

Black Maple Hill Bourbon. It’s a great value. Not to sweet (despite its name). Highly recommend!