For years, one of our missions has been to offer a seasonal menu to be enjoyed by our dear friends and community. As we say goodbye to the light flavors of summer, we are excited for the rich, new flavors, colors and textures of fall. Along with a new menu, we’ve also brought on an
August is here and July’s scorching summer days have finally cooled off to a comfortable and enjoyable temperature. Fortunately, we still have several months of alfresco dining here in Livingston — come enjoy a glass of wine or beer with your lunch or dinner while relaxing in our new custom outdoor dining area. Once again,
This is one of the most popular soups at Mustang. So easy to make and so delicious, you will find this recipe in our upcoming book “Gatherings: Friends and Recipes from the Mustang Kitchen” and then learn for yourself, just how easy it is to make. But I’m going to take it one step further
This is a really simple appetizer that will wow your friends. The sweet and spicy flavor of the Peppadews marries so well with the creamy Boursin Cheese. They are so addictive, make sure you make plenty! Serves 10-12 1 Dozen firm Peppadews drained of excess liquid 1/2 cup plus 1 Tbsp Boursin Cheese at room
We are so excited to offer beautiful treats by our new baker Kate Risley. You can now order specialty cakes and will find more intricate desserts in our case. She is also doing all of the scones, muffins and oat bars for Coffee Crossing. Check it out!
Thought everyone should know where our eggs come from. This would be just a few of the girls who provide us with our fabulous fresh farm eggs. There is nothing better. Thanks Mila, for coming in every week and providing us with such beautiful eggs.