Because I have kept in touch with the school, I was thrilled when I got a call a few weeks ago asking if I had time to have coffee with Alecia A. DeCoudreaux, the newly selected 13th president of the college.
We met on a Sunday afternoon at Il Fornaio, a wonderful Italian restaurant in
“You must be talking
about our pearl onions!” I said to her, knowing fresh pearl onions make all the difference
in the world when it comes to boeuf bourguignon.
It was a great way to start the conversation.
Pearl onions are one of our staple products. We sell them to almost every retail customer and they are available year round. They actually come in three colors — red, gold and white — and each has their own slightly different flavor.
And if you’re in the mood for some French cooking, here’s a link to my favorite boeuf bourguignon recipe…thanks to the queen of cooking, Julia Child.
Have a great July 4th holiday!