Sam made butternut squash gnocchi, pea broth, and underneath it all, Dick Threlfall's goat cheese and some ash crottins. I am proud of her. She puts in the time, she comes to menu development, and I can see that she loves to cook. She comes from the Boston area and so, she brings a different dimension to us. The fall and Thanksgiving season is coming up and this is her season. I am looking forward to some of her cooking from her background, which is her strength. Some cooks come to us to learn going from west to east and some from east to west. Learning Asian ingredients, how to marry them with other cultures, and learning what products come from our farmers are part of a cook's first year with us------Sam is doing well.
