Recipes

Smoked Eel Ravioli with Gorgonzola Sage Cream and Celery Root Puree

Written by Michael Howell, Chef Owner Tempest Restaurant Wolfville, NS

This recipe requires a little time and effort but makes a spectacular appetizer for a special dinner party. I served this recipe at my James Beard Dinner in NYC in 2006

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Great Flavour

Max Krauch arrives at J. Willy Krauch & Sons Ltd. at 3 a.m. most days. It's still hours before daybreak, but Max wants to get in to work early. Just to check on things.  "I like to take my time to see how everything is going and get ready for the day...

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Get in touch

willy@willykrauch.com
1-800-758-4412 or visit our smokehouse

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