Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789



You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.





  • 2 tbsp. butter
  • 1 medium onion cut in quarters and thinly slices
  • ½ cup dried cranberries
  • 1 tbsp. packed brown sugar
  • 1 tbsp. Fine Food Panetrie Condimenti Balsamic Vinegar
  • Vegetable oil
  • Eiffel Tower Brie Cheese
  • ¼ cup coarsely chopped pistachio nuts, slivered almonds or walnuts (can be omitted)
  • Crackers or crostini for serving

Preheat oven to 350 degrees. Place a skillet over medium heat. Cut your onion into quarters, and then cut those quarters into thin slices. Melt the butter in the skillet. Cook the sliced onions for about 10 minutes, stirring frequently (they should soften and turn translucent).
Then, stir in cranberries, brown sugar, and balsamic vinegar. Keep stirring frequently until everything thickens, browns, and caramelizes. If you’re reserving this batch for the future, let it cool, and then store in the refrigerator.

Lightly brush and oven-proof plate with oil and place the brie in the center. Bake uncovered for 8 to 10 minutes (look for the cheese to soften and just partially melt). Before serving, cover the brie with your onion topping, followed by a sprinkle of nuts. Serve with crackers or crostini.

Leon Salad

* * * Serves 4-6 Main dish Salads, 8-10 dish salads * * *

1 head of romaine lettuce, or two romaine hearts, washed, dried and thinly sliced (about 8-12 cups)
¼ pound of thinly sliced salami cut into ½ inch pieces
¼ pound thinly sliced provolone, cut into ½ inch pieces
1 to 1 ½ cups of black olives thinly sliced
8 ounces of cherry tomatoes, halved
1 cup of basil, washed, dried, torn or cut into small pieces
1 ½ cups of chickpeas, drained and rinsed well
½ or 1 red onion, sliced thin

Place the prepared lettuce in a large bowl. As you chop and slice the rest of the ingredients, add right into the bowl. When ready to serve toss with desired dressing and serve immediately.

Simple Balsamic Vinaigrette

* * * Yield: 1 cup * * *

3/4 cup Fine Food Panetrie Regional Extra Virgin Olive Oil
2-4 tsp. high quality brown or Dijon style mustard
1-3 garlic cloves, finely minced or put through a garlic press
1/4 cup of finely chopped shallots (optional - but highly recommended)
3/4 tsp. Fine Food Panetrie Aged Balsamic Salt

Combine ingredients in a Mason jar, shake vigorously to combine or whisk in a small bowl and place in
a container to store.