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Matthew Wright • July 8, 2015

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Venison Chili, Petro’s-style

This is the recipe we start with when we make chili, but the final product always varies, depending on what we have on hand. This time around we had some incredibly flavorful venison on hand. A gift from our friend Anna whose dad scored it on a hunting trip.

The Roost

The Food Network named their egg sandwiches one of the best breakfasts between bread, but we’re usually there to get our favorite Chai Latte in the area.

The Alvah Stone

An amazing place run by some of the nicest people in the Pioneer Valley. Several visits later we’re impressed with everything we’ve tried there. And you can’t beat the view.