Home @ 30 Jun 2010 10:12 am by Christina Waters
Chef Michael Kilmartin anoints a perfect pork chop with sauteed fresh cherries, and presses 
it into a bed of polenta, with perfect carrots and roasted infant cabbage.
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Christina,
Why not just call your website “and yet more Gabriella”? Ha. A few of us would very much enjoy feasting on your culinary insights and adventures at local tables other than those found at Gabriella’s or The Cellar Door. We love them too, but, please take some risk, and move out your comfort level? Even some scathing reviews of crappy fare would be fun for a change…n’est-ce pas?