A big, yummy thank you to David Klingenberger of The Brinery (his new food biz) for cooking deeeelliiiicccioous frittata with fresh, just-plucked-from-the-earth asparagus with shitake mushrooms, kale, eggs and cheese -- all ingredients from Tantre Farm. David guest chef'd at Yellow Door today, making Earth Day memorable and expressive.David is crafting naturally, brine-fermented veggies, such as sauerkraut, kimchee and pickles. His new bright pink beet-carrot-cabbage sauerkraut is sooooo yummy. Be a fan of David's new biz on Facebook!
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