skinny

Matthew Wright • July 8, 2015

more like this

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.

Coco + The Cellar Bar

Even in cramped quarters the kitchen at Coco turns out some amazing food and the Cellar Bar doubles their modest seating.

Saw Mill Site Farm

Locally made (and wonderfully exotic) horseradish.