Sage Chips

If you like kale chips, you’ll LOVE sage chips! These little flavor packed crispy bites will disappear in seconds. AND they only take a few seconds to make! Simply drop the (clean, dry) sage leaves into hot olive oil and fry them up for a minute or 2. Make sure you watch them to ensure they don’t get burned. Depending on how hot your oil is, they can go fast. Sprinkle them with salt and enjoy alone, or with wine and cheese. Or you can sprinkle them on top of chicken or fish, or even on quinoa or roasted vegetables. They’ll add a nice kick of flavor to just about anything. Happy weekend, Feasters, and enjoy!

by Erin Gleeson for The Forest Feast

The Thomas Restaurant in Napa

I just wanted to share some photos that I did recently for a new restaurant in Napa called The Thomas. I shot with the chef, Brad Farmerie (of Public in NYC), in a nearby garden- it was so fun to juxtapose the beautiful dishes with the lush growing produce in that warm, wine country light. You can read a bit more about my shoot and see some more photos in this article on Umami Mart that went up yesterday. If you’re in Napa, I definitely recommend stopping by for a drink and a bite on their roof deck. Happy Tuesday!

By Erin Gleeson for The Forest Feast

Beer Floats

Super excited to see The Forest Feast’s Beer Float featured today on Design Sponge! To see more photos, the full recipe and my other variation ideas, click on over to Design Sponge’s Behind The Bar column by Kristina Gill. Happy weekend, Cheers!

By Erin Gleeson for The Forest Feast

Greek Yogurt Parfait with Fresh Figs

My first post ever on The Forest Feast was exactly one year ago today! I didn’t really know what I was doing (until this fig recipe a month later), but started it as a way to reinvent myself and my work in a new place. Little did I know what it would become and what a following I would develop!  I can’t tell you how much your encouragement and praise has motivated me to continue and to post regularly, thank you!! It makes me so happy to hear people are actually trying and enjoying my recipes. My wish for TFF’s second year is to get a cookbook off the ground (which is actually looking quite hopeful!)

Thank you all so much, from the bottom of my parfait glass. Bon Appetit!

xo

Erin

Gorgonzola Grapes

My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails!

By Erin Gleeson for The Forest Feast