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Monday, January 23, 2012. SOURCE OF THE WEEK! This is Herve Mons. We are very proud to serve his excellent cave aged camembert. His cheese has been winning awards in France and Worldwide for years, and thanks to Saxelby Cheesemongers, NY is able to have a taste. We serve the camembert with toasted baguette, cornichon, bartlett pear, and our house made walnut marmalade. It's really good with a glass of Sancere or Gruner Vetliner. Tuesday, December 27, 2011. WILD MARIONPORTS ARE BACK. SOURCE OF THE WEEK!

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Monday, January 23, 2012. SOURCE OF THE WEEK! This is Herve Mons. We are very proud to serve his excellent cave aged camembert. His cheese has been winning awards in France and Worldwide for years, and thanks to Saxelby Cheesemongers, NY is able to have a taste. We serve the camembert with toasted baguette, cornichon, bartlett pear, and our house made walnut marmalade. It's really good with a glass of Sancere or Gruner Vetliner. Tuesday, December 27, 2011. WILD MARIONPORTS ARE BACK. SOURCE OF THE WEEK!

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10 amazing oysters

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Smith&Mills | smithandmills.blogspot.com Reviews

https://smithandmills.blogspot.com

Monday, January 23, 2012. SOURCE OF THE WEEK! This is Herve Mons. We are very proud to serve his excellent cave aged camembert. His cheese has been winning awards in France and Worldwide for years, and thanks to Saxelby Cheesemongers, NY is able to have a taste. We serve the camembert with toasted baguette, cornichon, bartlett pear, and our house made walnut marmalade. It's really good with a glass of Sancere or Gruner Vetliner. Tuesday, December 27, 2011. WILD MARIONPORTS ARE BACK. SOURCE OF THE WEEK!

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smithandmills.blogspot.com

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Smith&Mills: November 2011

http://smithandmills.blogspot.com/2011_11_01_archive.html

Monday, November 7, 2011. We are very proud to be serving some spectacular oysters this evening from Island Creek. Misty Points from Virginia are big and bold with a very well balanced brine and nice firm flesh. Come and get a dozen, and stay tuned for more insanely good Island Creek Oysters! Subscribe to: Posts (Atom). Simple template. Template images by hdoddema.

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Smith&Mills: January 2012

http://smithandmills.blogspot.com/2012_01_01_archive.html

Monday, January 23, 2012. SOURCE OF THE WEEK! This is Herve Mons. We are very proud to serve his excellent cave aged camembert. His cheese has been winning awards in France and Worldwide for years, and thanks to Saxelby Cheesemongers, NY is able to have a taste. We serve the camembert with toasted baguette, cornichon, bartlett pear, and our house made walnut marmalade. It's really good with a glass of Sancere or Gruner Vetliner. Subscribe to: Posts (Atom). SOURCE OF THE WEEK!

3

Smith&Mills: February 2011

http://smithandmills.blogspot.com/2011_02_01_archive.html

Thursday, February 24, 2011. Well, a pre-Spring menu is coming! If that's not stimulating enough, how would you like to smell better after hanging out with us? It's all on the horizon, as well as a new bent on curating locally produced ingredients, relishes and accoutrement. Did I mention Oyster hour? Come by soon; you'll be surprised. After all, when we put our neckties on, we're damn pretty. Oysters: e/c: Beau Soleil, w/c Quilcene. Nathaniel Moore: Hemingway Daquiri. Subscribe to: Posts (Atom).

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Smith&Mills: December 2011

http://smithandmills.blogspot.com/2011_12_01_archive.html

Tuesday, December 27, 2011. WILD MARIONPORTS ARE BACK. This is the best oyster we've had all year! Big Brine, super complex finish that almost approaches a Belon for its minerality. The best part.The are harvested by hand and grown wild. "These are harvested by two old guys in Marion. Doug Thackery and Rob Zora. Island Creek farmer Steve Gilbert’s father knows them and pointed us in their direction." (from Island Creek's website). Tuesday, December 13, 2011. SOURCE OF THE WEEK! If this doesn't strike you...

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Smith&Mills: SOURCE OF THE WEEK!

http://smithandmills.blogspot.com/2012/01/source-of-week.html

Monday, January 23, 2012. SOURCE OF THE WEEK! This is Herve Mons. We are very proud to serve his excellent cave aged camembert. His cheese has been winning awards in France and Worldwide for years, and thanks to Saxelby Cheesemongers, NY is able to have a taste. We serve the camembert with toasted baguette, cornichon, bartlett pear, and our house made walnut marmalade. It's really good with a glass of Sancere or Gruner Vetliner. Subscribe to: Post Comments (Atom). SOURCE OF THE WEEK!

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Monday, January 23, 2012. SOURCE OF THE WEEK! This is Herve Mons. We are very proud to serve his excellent cave aged camembert. His cheese has been winning awards in France and Worldwide for years, and thanks to Saxelby Cheesemongers, NY is able to have a taste. We serve the camembert with toasted baguette, cornichon, bartlett pear, and our house made walnut marmalade. It's really good with a glass of Sancere or Gruner Vetliner. Tuesday, December 27, 2011. WILD MARIONPORTS ARE BACK. SOURCE OF THE WEEK!

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