Pendle Hill Blog
Recipe: Sun-dried Tomato and Basil Biscuits
These biscuits have become a favorite here at Pendle Hill and tend to make an appearance at our cozy Sunday dinners that are served family style. The recipe is versatile enough to be adapted for whatever add-ins you feel drawn to; we've enjoyed adding cranberries, or chives, or even garlic and bacon! The biscuits turn out fluffy and light, thanks to the yogurt, and don't require as much butter as other recipes.
Interview: Chef Albert Sabatini
Meet Albert Sabatini, the man behind the amazing food served at Pendle Hill. Chef and farmer extraordinaire, Albert has worked on farms in North Carolina and Maine, and now runs his own farm, 14 Acres. At Pendle Hill, Albert is forming connections with local farmers to ensure Pendle Hill's meals are healthy, fresh, and ethically sourced. Here, Intern Yen Phan interviews Albert Sabatini about his philosophy on food and his work at Pendle Hill.
Holiday greetings and gratitude from Pendle Hill
Dear friends of Pendle Hill,
I’m taking a few minutes to sit on a bench, in gratitude, on my way home after supper. The moon is full, and near it is Jupiter....
Bookstore offers discount and friendly personal service for holiday shopping
The Pendle Hill Bookstore is offering special services for holiday gift shoppers. The store will order in-print books on any subject, and provide a 20% discount on orders over $100. Contact us for personal service!
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