Chef Andrew Douglas brought in the dishes below and talked to us about how sardines made their way from Mediterranean culture to this total takeover that we’re seeing.
Tinned Fish Board-bom petisco portuguese sardines in olive oil, smoked trout rillette, pickled egg, caperberry relish, squid ink-kalamata tapenade, caramelized apricots, pickled red onion, grilled seeded baguette
Sardine Dip– portuguese sardines in evoo, egg yolk emulsion, lemon crema, red onion, capers, fresno chile, chives, kettle chips
Jersey Tomato Sandwich– local farmgrown beefsteak tomato, dill aïoli, arugula, maldon salt, fresh cracked pepper, grilled sourdough
Sardine Slider– tinned bom petisco sardines in olive oil, gribiche, shredded lettuce, zayda’s sliced hot pickle, seeded liscio’s baguette
Sardine Wedge Salad– bom petisco portuguese sardine, iceberg, roasted beet, crispy garbanzos, pickled red onion, radish, pickled egg, chive, tomatillo ranch
Watch to learn more!
A series of intrusions in early 2026 in which threat actors compromised FortiGate Next-Generation Firewalls…
Amy Guimond, who grew up in Henniker, moved back to town a few years ago…
Town officials in Pembroke have learned from past mistakes. This year, when the wireless microphone…
A long-vacant house on Airport Road sustained major damage in a fire early Saturday morning.…
Amy Bogart has had enough of the state failing to adequately fund education programs, such…
By the time Kelly Bokhan came to Loudon’s town meeting, she felt her wallet was…
This website uses cookies.