canteloupe soup?

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Nay! Freshly milled olive oil! It actually looks creamy (and it tastes that way too). The viscosity and opaque color are actually due to the residual olive matter in the olive oil itself; teeny tiny little bits of olive fruit are suspended in the oil to create that special color and taste. This is olio nuovo. 

Sexy bagel and cappuccino

I invented this amazing conglomeration of foods- bagel with cream cheese, tomato, onion, basil, and pesto. Perfect mid-morning breakfast!  And Aroma di Roma does a mean cappuccino as well.

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Scratch Bakery

Chocolate peanut butter cup and poached pear tarlette

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