Here’s Lookin’ at You Cook, Mike Betit
There were many things that blew my socks off at a dinner Sunday night, held in a cozy Brooklyn ground-floor apartment. The basil-ricotta gnocchi was one of them. The lamb pot pies (above) were definitely another. But the one thing that really struck me the most was when, while casually biting off chunks of his garlic sauce-smothered lamb breast and duck fat confit hors d’oeuvres, Tamarack Hollow Farm founder/farmer Mike Betit said, “The first two years [of starting his farm], … Read More