The Pantry

Black truffles are considered the black diamonds of great cuisine. When blended with great butter, then melted on top of a hot steak, the truffle's earthy rich flavor comes out in full force.

The aroma is seductive; the taste is sublime!

A terrine of France's finest duck foie gras, torchon-style (which means gently poached). Our 8.8 ounce selction is perfect for 4-6 people as an appetizer. From Rougie, france's foremeost producer, these terrines are made using the finest corn fed livers in the world. Beautiful round shape. Perfect with a glass of champagne or Sauternes. Sprinkle a touch of fleur de sel sea salt for that little extra. Or even a touch of fig confiture.

Glace de Veau or reduced veal stock is the backbone of every great meat sauce. A couple of tablespoons of veal glace added to the pan provides a depth of flavor and structure that makes simple pan juices into a great sauce.

There is no substitute for a simple easy to read digital thermometer when it comes to cooking anything, especially good steaks and meat. Every recipe estimates the heat of your grill or oven. The only thing you can depend on is the internal temperature of the meat. Take no chances! Do what the chefs do....use your thermometer.