Cuisine Archives - Page 4 of 4 - The Ravens Club
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I was recently asked by a student preparing a paper on local and sustainable foods to answer some questions about our efforts to purchase and feature these types of products on our menu. I found the exercise useful and challenging. I also thought the dialogue...

Chef Dan is guest chef at Selma Café this Friday and will be cooking up winter vegetable coulibiac and traditional style mincemeat pierogis with braised goat. For more information check out

Celebrate 2012 at The Ravens Club! It may be the end of the Mayan calendar, but here at The Ravens Club, New Year's Eve 2011 is the start of an incredibly decadent evening of full flavors. Our four-course menu of luxurious fare with a true champagne...