Josh and Sarah, The guinea was incredible…we cut it up, rolled it in flour and pan roasted it in our cast iron skillet with olive oil and garlic, thyme, rosemary, basil, surrounded with carrots and new potatoes from Beth, a dousing with white wine cooked down then in the oven for around 40 minutes. The house had a wonderful aroma.

It was just an incredible taste, somewhat distinct from chicken, we complimented it with a glass of New York State Cabernet franc, this was just the perfect amount for Rhonda and me.

Great local food, why would we live anywhere else?