NARRATOR: This week on Weekends with Yankee, it's off to Richmond, Rhode Island, where adventurer Richard Wiese saddles up to explore the Preserve Sporting Club on horseback, followed by fly-fishing, sporting clays, and a visit to the luxury retreat's HOBBIT HOUSES.

>> WIESE: Do you think you can teach someone, you know, a brand-new person like myself to hit a target, right out of the gates?

>> We have never had a failure, so I guarantee you'll break clays.

(Wiese laughs) >> NARRATOR: Heading north, senior food editor Amy Traverso meets up with Boston celebrity chef Tiffani Faison to cook together and tour three of her six critically acclaimed Boston restaurants.

> TRAVERSO: Is the anticipation better than the actual bite?

(Faison laughs) >> Is the day before vacation better than the vacation?

>> TRAVERSO: It's the bite.

>> NARRATOR: Finally, in Westbrook, Maine, Kate Shaffer of Ragged Coast Chocolates shows us what's involved in making her award-winning confections.

>> Everybody smiles when you talk about chocolate.

It's impossible not to smile.

>> NARRATOR: So come along with us for a once-in-a-lifetime journey through New England as you've never experienced it before, a true insider's guide from the editors of Yankee Magazine.

Join explorer and adventurer Richard Wiese, and Yankee senior food editor Amy Traverso, for behind-the-scenes access to the unique attractions that define this region.

It's the ultimate travel guide from the people who know it best.

Weekends with Yankee.

>> Major funding provided by: ♪ ♪ >> Massachusetts is home to a lot of firsts.

The first public park in America.

The first fried clams.

The first university in America.

The first basketball game.

What's first for you?

♪ ♪ >> Series funding provided by the Vermont Country Store, the purveyors of the practical and hard to find since 1946.

>> The Barn Yard, builders of timber frame barns and garages.

>> And by American Cruise Lines, exploring the historic shores of New England.

>> WIESE: New England is a sportsman's paradise.

And if you'd like to do everything, well, I have found the perfect spot right here in Rhode Island.

What was the vision behind creating the preserve?

>> Well, I really wanted a place where families could just create memories.

It's really what it's all about.

Everything that you could imagine outdoors, all in one place.

>> WIESE: If you were to give me your ideal day here at the preserve, what would it be?

>> A perfect day could be, I have my grandchildren, and I take them out fly-fishing, and I see the big smile on their face.

You come back and you go out with your son, and he wants to shoot sporting clays.

Then your daughter says, "Hey Dad, how about an afternoon ride on a horse?"

And then the family says, "Let's have dinner in front of the fire."

You have a beautiful dinner.

You know, that's the end of a perfect family day at the Preserve.

♪ ♪ >> WIESE: Cara, hi, I'm Richard.

>> Nice to meet you.

>> WIESE: Who is this?

>> This is Tom.

He's one of our Percherons here on the preserve.

>> WIESE: Wow, what a beautiful, beautiful horse this is.

I'd love to go riding today.

>> Excellent.

We'll take you up to the outdoor riding ring, give you a quick lesson and head off into the woods.

>> WIESE: Perfect.

>> Okay, walk on.

Good boy.

>> WIESE: That's a good boy.

>> You're perfect.

>> WIESE: Hey Paul, I'm on my way to my perfect day.

♪ ♪ So this goes for miles.

>> It's miles.

You could go in here a thousand times and never do the same trail.

>> WIESE: You know, the remarkable thing about riding in here is I could be anywhere.

I know I'm in southern Rhode Island, but I look into this forest and I feel like I'm in the Middle Ages and I'm going to see some knight coming across.

And even though I've only known this guy a very short time, I, I feel a bond.

>> The experience that you get in connecting with a horse, you just can't compare.

>> WIESE: Cara, thank you so much for an awesome experience.

I don't ride often, but every time I do, I'm reminded what a wonderful feeling it is.

So, thank you both.

>> NARRATOR: Next, Richard, joined by Alex Mihailides, tries his hand at fly-fishing, one of the many outdoor traditions offered at the Preserve.

>> WIESE: I am a diehard fisherman.

>> There you go.

>> WIESE: And I understand this is the place to come.

>> We're going to be doing some fly-fishing today in one of our several ponds.

>> WIESE: I'm anxious to fish with you and I always learn something new.

♪ ♪ >> And you've done it before, right, so...?

>> WIESE: Yeah, maybe you want to give me some, you know, some pointers.

>> I don't even think you need them.

You look great.

(Wiese laughs) >> WIESE: You know, I find I can, even if I'm not catching something, I can do this for hours because there's always the... hope springs eternal.

(Mihailides laughs) You always think there's something else underneath there.

But I just, personally, I find fishing very relaxing.

>> Yeah, fly-fishing is more of the, the more relaxing of all of the fishing.

>> WIESE: Yeah.

Some of the best conversations I've had with my kids or my father have been, you know, while fishing.

Look, look, look, >> Yeah, there you go.

>> WIESE: Look, look, look.

>> That was quick.

>> WIESE: That was quick.

Now how... am I retrieving by hand or reel?

>> So you could reel it in.

I mean, it is a smaller sized fish, so you could do it by hand, but you might as well get the most out of the rod.

>> WIESE: Okay.

>> So you let the rod do the work.

You know, it is very light line.

We have sub-six pound test on for a tippet.

>> WIESE: Wow, this is great.

>> Nice, you got a little trout.

>> WIESE: A little trout.

>> Looks like a rainbow.

>> WIESE: Wow, that's really cool.

>> Quick, quick turnaround for you.

>> WIESE: That is quick.

Alex, thank you so much for taking me out here.

>> My pleasure, yeah.

>> WIESE: I've got to see next for me on the schedule, so.

>> There you go, cool.

>> NARRATOR: Another age-old classic offered by the Preserve is sporting clays, which simulates bird hunting with the use of clay pigeons.

(gunshot) Paul puts Richard through his paces.

(engine idling) >> WIESE: You know, I've not... never shot clay, so this is a new experience for me.

>> Well, it's wonderful.

This is a person, if you want to learn, his name is Rich Frisella.

>> WIESE: Hey Rich, nice to meet you.

>> You too.

>> WIESE: Richard Wiese.

I mean, having never done it, it looks incredibly complicated to me or, or hard.

I mean, do you think you can teach someone, you know, a brand-new person like myself, to hit a target right out of the gates?

>> We have never had a failure, so I guarantee you'll break clays.

(Wiese laughs) >> WIESE: Even if you have to smash it with a hammer.

>> Yeah.

>> WIESE: Okay, great.

So how do we start?

>> This is what we start the beginners out with.

We don't want you guys to get beat up when you first come out, so we start you out with something really small, very light, very comfortable.

>> Are you ready to try it?

>> WIESE: I'm definitely ready, but I, I think I'm going to need to see the expert first.

>> Well, I'll show you first, and then we'll let you do it.

>> So we're going to go out and, essentially, we always load over the rails.

It's probably the most important thing that we do.

(gun clicks) We're in the ready position and when you see red, that means the gun is ready to fire.

Pull!

(gun fire, clay explodes) (gun fire) >> Dead pair.

>> WIESE: It's easy when you know how to do it.

>> The game of sporting clays really is to simulate birds, driven birds, flying over your head left to right, high and low.

(machine clatters) (gun fire) (gun fire) Just like that.

>> WIESE: Oh, that looks so easy.

>> All right, come on.

>> WIESE: All right.

>> Are you ready?

>> WIESE: I'm ready.

>> So, have you ever fired a shotgun before?

>> WIESE: No.

>> Okay.

>> We're going to load just one bullet.

>> WIESE: Okay.

(gun clicks) >> And I'm going to help sight you for the first one.

>> WIESE: Okay.

>> Call pull.

>> WIESE: Pull.

>> Follow it up, up, up, up, up.

Bang.

(gun fire) >> Yay!

(clapping) >> WIESE: Wow.

>> That's what I'm talking about.

(gun clicks) >> WIESE: Ready.

Pull.

(gun fire) >> Oh.

>> WIESE: Ooh.

Close, I could tell.

>> You're so close.

>> WIESE: Pull.

>> Up, up, up.

(gun fire, clay explodes) Good boy!

That's what I'm talking about.

>> WIESE: I did it!

I did it.

>> That's what I'm talking about.

>> WIESE: You are an ace instructor.

>> I... am.

(laughter) >> NARRATOR: Capping off the day, Richard and Paul visit the magical HOBBIT HOUSES, nestled in the hillside boulders of the retreat.

>> WIESE: So where are we now?

>> Well, this is our second HOBBIT HOUSE here at the Preserve in our little hobbit village, and I'm excited to show you what it looks like on the inside.

>> WIESE: Wow!

>> Isn't this a perfect way to end the day?

>> WIESE: This is so cool.

>> Let's sit and relax and enjoy what the HOBBIT HOUSE has to offer.

>> It has an element of magic, that I think is so imbued throughout your property.

You know, to have as many activities through the day and to sort of cap it off with you know, candlelight, and stone, and just wonderful food.

>> People come to the HOBBIT HOUSE to turn dreams into a reality.

You know, the Preserve is all about families.

It's about legacy, it's about hope, love, and dreams, and you know, it's everything that I imagine to be and more.

>> WIESE: Paul, I'd like to toast your vision of the Preserve and, really, what it's done for so many people.

I've loved my day.

>> Well, thank you so much.

Good health to you and your family, and I look forward to having your family back here.

>> WIESE: For sure.

>> With our family.

Cheers.

♪ ♪ >> TRAVERSO: Here we are at Fenway Park, home of the Boston Red Sox.

For more than a century, this has been the epicenter of baseball in New England, but as a food neighborhood, it's been pretty limited to beer and hot dogs.

But that has changed dramatically in the past ten years, and today we're going to meet the woman who's done the most to turn this neighborhood into a culinary destination.

You'll know her as chef Tiffani Faison.

♪ ♪ >> Hi Amy.

>> TRAVERSO: Hey, how are you?

>> I'm so good, welcome.

>> TRAVERSO: It's so good to see you.

>> So good to see you.

How have you been?

>> TRAVERSO: I've been good.

>> Good.

>> TRAVERSO: So this is amazing.

>> Welcome to Tenderoni's.

>> TRAVERSO: I'm getting, like a roller disco kind of youth?

Is this, is this... >> That's the vibe.

>> TRAVERSO: Okay.

>> That's definitely the vibe.

Having fun and continuing to have fun.

>> TRAVERSO: Right.

>> We want the guests to always focus on having a good time and a really enjoyable kind of like irreverent experience.

>> TRAVERSO: Yeah.

>> So, I wanted to build a room that really captured that.

And our neighborhood continues to change, and I want to be able to kind of speak to the fact that we haven't been out and exuberant and having fun together for a long time.

>> TRAVERSO: Yeah.

>> And also the neighborhood is changing.

>> TRAVERSO: That's right.

>> It was like gas stations and liquor stores and gay bars.

>> TRAVERSO: Right.

But now you've got sort of this spirit, like this restaurant... >> Mm-hmm.

>> TRAVERSO: Yesterday, had an amazing drag brunch.

>> That's all of my restaurants, in some way or another, are always going to nod to our LGBTQ community.

I want it to always feel like a space where everyone belongs.

>> TRAVERSO: Right.

>> So, and I want there to be, like, little cues and little notes inside the restaurant that feel like an invitation to people in my community.

>> TRAVERSO: That's so great.

Did it choose you or did you choose Fenway?

>> So I walked into the space that's now Sweet Cheeks, and it just kind of came over me like a wave, and I thought, "Oh, you're an idiot if you don't do this right now."

>> TRAVERSO: Wow.

I love it, your first baby.

>> First baby, yeah.

>> TRAVERSO: This is so great.

>> TRAVERSO: And it smells like smoke and the biscuits, which have been called, like the best biscuits in the world.

They're amazing.

>> Insane.

>> TRAVERSO: The honey butter, oh, my God.

>> Yeah.

>> TRAVERSO: So you have Tenderoni's, kind of Italian American-ish, amazing pizza.

- Thank you.

>> TRAVERSO: Then you have this, and you have Fool's Errand.

>> Yup.

>> TRAVERSO: Kind of grown-up snacks and drinks.

Then, over at High Street Place.

>> Yes.

>> TRAVERSO: You have Dive Bar, which in my mind serves the best lobster roll in Boston.

>> Thank you.

I appreciate that.

It's like a brown butter, sherry lobster roll.

>> TRAVERSO: It's so good.

>> Thank you.

>> TRAVERSO: And Bubble Bath.

>> Yes.

>> TRAVERSO: Which is so much fun, champagne.

>> It's a wine bar featuring champagne.

>> TRAVERSO: All right, well, I would love to do some cooking with you.

I know we were going to do that today.

>> Yeah.

Yes, I'm ready.

>> TRAVERSO: All right.

>> I have a little trick up my sleeve.

Come on over.

>> TRAVERSO: Okay.

This is Fool's Errand.

>> Fool's Errand.

It's a cocktail and wine bar.

I really fell in love with bars in Europe where you would go and kind of stand up.

>> TRAVERSO: Right.

Yeah.

>> Have a glass of wine, have a snack.

We're going to make gnocchi with taleggio fonduta and a salsa verde.

>> TRAVERSO: Oh, my God.

Oh, my God.

>> So we're going to start with the taleggio fonduta.

That's kind of the easiest thing to just, like, let sit.

It's going to be like a creamy cheese sauce.

So we're just going to start with heat on kind of medium-low.

This is not something that you want to try and make in a hurry.

While it's melting.

you want to go ahead and dump the onions in first.

We're going to start with the onions.

We're not going to add the garlic until the end.

I see a lot of recipes... >> TRAVERSO: Yeah.

>> And I talk to a lot of people, that are like onions and garlic.

>> TRAVERSO: Right, at the same time.

>> Like they're twins, they're not.

So these are starting to sweat.

The onions are going.

If you want to go ahead and throw the garlic in.

>> TRAVERSO: Okay.

>> This is two tablespoons.

>> So, our garlic and onions are cooking down.

>> If you want to just splash that wine in there.

>> TRAVERSO: Oh, it smells so good.

I can, mmm, it's already... >> This is dry white.

Add the flour to that mixture.

>> TRAVERSO: Okay.

>> I'm going to turn it down just a little bit.

Obviously, when we're making... we're making the base of the fonduta, which is a roux.

>> TRAVERSO: Now.

>> You want to go ahead-- >> TRAVERSO: Add some liquid.

>> Yep, add in your liquid.

So you can add about half of that.

>> TRAVERSO: Yeah.

>> We're going to take it slow.

>> TRAVERSO: Okay, beautiful.

>> Okay.

So we're just going to let that cook out a little bit.

Now we're going to add cheese.

>> TRAVERSO: ♪ Taleggio ♪ >> Taleggio.

>> TRAVERSO: So that cheese is just going to, like, yield into the roux, right?

>> Right.

>> TRAVERSO: All right.

>> Throw the parmesan in on top.

>> TRAVERSO: Okay.

>> So, the parmesan acts just like a little counter, a little salt.

Okay, so we're just making sure that everything is really nice and hot.

To take this, we're going to throw it in the blender.

>> TRAVERSO: Oh, okay.

(liquid splashes) (mixer whirring) (mixer stops) >> Okay.

>> TRAVERSO: It smells really good, >> Doesn't it?

>> TRAVERSO: Mm-hmm.

So I'm just going to put this in the back.

We don't need it for now.

>> TRAVERSO: Okay.

>> We'll heat it up a little bit later.

So, a really simple salsa verde, with some shallots.

This is champagne vinegar.

Champagne vinegar is my workhorse.

>> TRAVERSO: Yeah.

>> I use it with everything.

>> Honey.

>> TRAVERSO: Okay.

>> You want to add one, just microplane, like... Mmm, I would do like, half of that.

>> TRAVERSO: Okay.

>> Garlic.

I'm going to take a little bit of these capers.

I'm going to put about a tablespoon in, I don't want too many capers in there.

>> TRAVERSO: Okay.

>> So I'm going to leave some of those back in the bowl.

We want to put about a tablespoon of olive oil in there.

>> TRAVERSO: Okay.

>> This is our house-made chili oil.

>> TRAVERSO: Oh, nice.

>> So this is, it's, we make it, it's actually our pizza oil at Tenderoni's.

So it's tons of... >> TRAVERSO: Is there garlic in it?

>> Yup.

Garlic.

It has tons of fennel seed in it.

>> TRAVERSO: How much of this, I mean... >> Mmm, you're good there.

>> TRAVERSO: Okay.

>> So I'm just going to chiffonade the parsley.

>> TRAVERSO: I'm watching your technique because I think that process of learning how to pull your fingers back while you're moving the knife forward, it takes practice.

>> It takes losing a couple fingers and then you get onto it real quick.

(laughter) So go ahead and throw it in.

>> TRAVERSO: Is that good?

>> Yup.

>> TRAVERSO: Okay.

>> Chives for me, kind of similar vibe.

I love chives.

>> TRAVERSO: I do, too.

Getting them so perfectly even.

It's just a beautiful thing to see.

>> Yeah, it's one of my favorite things.

Guess what time it is?

>> TRAVERSO: It's time for gnocchi!

>> It's gnocchi time!

(laughter) All right, on to the gnocchi.

>> TRAVERSO: So these are beautifully roasted and they've lost moisture.

>> Exactly.

>> TRAVERSO: Okay.

>> So first thing we're going to do is just throw a little bit of flour down on the board.

>> TRAVERSO: Okay.

>> Let's actually crack our eggs first, before we get too far into this.

And everyone forgive me for using my hands and not saving my whites.

>> TRAVERSO: It's the best way.

>> We're all going to be fine.

>> TRAVERSO: Yeah.

How many yolks?

>> I use one yolk per pound of potato, typically.

>> TRAVERSO: Okay, okay.

Oh, so this is a food mill.

>> MM-hmm.

>> TRAVERSO: And it just pushes the flesh down through.

You're squeezing-- >> You can also use a food press, like a potato press that you would use for mashed potatoes, no problem.

And these are Yukon Golds.

>> TRAVERSO: Okay.

>> Gnocchi is one of those things you kind of have to be a little bit fussy with.

>> TRAVERSO: Right, right.

>> You have to be particular about, like, the temperature, and the amount of eggs and flour.

And I can say this many eggs, but we're going to feel the, like... >> TRAVERSO: Right.

>> ...the moisture content of the potatoes, and kind of go from there.

>> TRAVERSO: So there's a blade in there and it's pushing the potatoes down, and there's a little grate, grater disk.

They're going through there.

>> And that's it.

So we're making a little amount today.

So we don't, like, if you're making it for the restaurant, we're making like, a whole, like, it would take a while.

So I just want to make a little bit, We're just going to put a little bit more flour on top.

>> TRAVERSO: Okay.

I don't think I've ever made a batch of gnocchi this small.

>> I'm going to use like one yolk, legitimately.

>> TRAVERSO: How ambitious is your cooking at home, when you're like cooking?

>> Zero.

Hot dogs in the microwave.

>> TRAVERSO: Yeah, totally.

>> Zero.

>> TRAVERSO: That's the truth.

>> All right, so the key with this is I want to incorporate using as little flour as possible, but you still do need flour.

>> TRAVERSO: Yeah.

>> So the idea is not to use zero flour.

Okay, so at this point, this is great.

I'm going to add a little bit of parmesan to it.

>> TRAVERSO: Parmesan and gnocchi, it's such a good idea.

>> Well, the theme today is cheese, so... >> TRAVERSO: Right.

(both laugh) >> Who, who are we to argue?

And now I want to actually kind of knead it, just a little bit.

But you want to save all the kneading until the end.

>> TRAVERSO: Okay.

>> Nobody wants to be too needy.

>> TRAVERSO: (laughs) So you're kind of bringing it together, basically.

>> Yes.

I want a legitimate dough.

And so we'll start with one piece.

Don't get overly ambitious.

A little bit more flour, and then I'm going to start to just slowly roll from the middle and just make this really consistent from the middle, all the way out to the end.

We don't need, like, perfect pieces of gnocchi.

A little bit more flour on top.

Just get rid of that one piece.

And then from here...

I'm going to do the first one.

Little pillows.

All right, ready?

>> TRAVERSO: Yeah, sure.

>> Okay, let's do it.

Let's do this for you.

>> TRAVERSO: Yeah.

>> I'll give you half.

There you go.

Do what feels manageable.

You don't have anyone screaming at you that service starts at 6:00, so.

Oh my gosh, yes.

>> TRAVERSO: Yes?

>> Yes.

Okay, here we go.

>> TRAVERSO: Okay, so you're kind of giving it enough force to create that little pillow effect, right?

>> Yes!

(Traverso laughs) This is not your first gnocchi.

>> TRAVERSO: No, no, I've made them before.

All right, we've got all the elements.

>> Yes.

The fonduta's done.

That's warming right now.

We're going to put the gnocchi into the hot tub, and then we're going to finish with the salsa verde.

>> TRAVERSO: So good.

Okay, so excited, all right.

>> So all the kids in the hot tub.

>> TRAVERSO: So yeah, you don't want to like smoosh them all in the water.

>> You've done all this work to make sure that they're lovely.

>> TRAVERSO: And how long do these take to cook?

>> About a minute and a half.

>> TRAVERSO: Okay.

>> They'll tell you when they're done, they'll start to float up, so.

>> TRAVERSO: Okay.

>> Okay, so in this pan-- >> TRAVERSO: Mm-hmm.

>> Just fuse butter.

>> TRAVERSO: Yeah.

>> So water and butter together, and a little parmesan and salt, and that's it.

So, ready to go.

I'm going to put that in here.

(pan clatters) Get all the guys out of the hot tub.

And that's what you want, you want that bubbly-- >> TRAVERSO: Beautiful.

>> Beautiful butter.

I'm going to finish it with a little bit of parmesan.

>> TRAVERSO: Okay.

>> And that's what I want, I want it to come together.

Do you see that butter sauce?

>> TRAVERSO: Beautiful.

>> It's like really... it's beautiful and easy, right?

So, I'm just going to leave this on the side for a second.

I'm going to add a little pepper directly to the gnocchi, because I want it to kind of coat the gnocchi.

>> TRAVERSO: Oh, beautiful.

>> Add a little bit of spice with that salsa verde, but I don't...

I'm not really going to use that burro fuso on the plate much, so.

>> TRAVERSO: Okay.

♪ ♪ >> I want to pick this up out of the burro fuso and really get a lot of that off of it, because it's rich enough with the fonduta.

>> TRAVERSO: God, that's so pretty.

The sauce almost has like, a pastry cream appearance.

>> (laughs) Yeah.

>> TRAVERSO: I was trying to think of what it reminded me of.

>> You're not wrong.

Looks like scallops.

>> TRAVERSO: Yeah, it does.

I love seeing how chefs plate.

I always get ideas.

It's amazing to see.

>> Fruits of our labor.

>> TRAVERSO: Yeah.

>> You ready?

>> TRAVERSO: Uh, yeah.

>> Here we go.

Cheers.

>> TRAVERSO: Cheers.

Oh, my God.

Oh, this is so exciting.

Is the anticipation better than the actual bite?

>> (laughs) Is the day before vacation better than the vacation?

>> TRAVERSO: It's the bite.

Wish you could come through the lens.

Amazing.

This is so good.

>> TRAVERSO: I mean.

>> Thank you.

>> TRAVERSO: Thank you so much.

>> My pleasure, my pleasure.

It's so lovely having you here.

>> TRAVERSO: This, oh my God.

This is now seared into my memory.

It's a thrill to cook with you.

I admire you so much.

>> Insights from one woman to another that's still in the game.

>> TRAVERSO: Yeah, yeah, That's true.

>> Keep on keeping on.

>> TRAVERSO: Survivors.

>> Yeah.

Barely, barely.

(both laugh) ♪ ♪ >> NARRATOR: Next, we're off to the coast of Maine, in Westbrook, a town just outside Portland, to meet Kate Shaffer.

Kate first opened the doors of Ragged Coast Chocolates on the tiny island of Isle au Haut in 2007, where with no prior candy making experience, Kate and her husband brought an unexpected dream to life while living on a Maine island they'd grown to love.

Kate shows us firsthand what goes into the making of her award-winning confections, which are prized for their artistry and local flavors.

>> My name is Kate Shaffer and I'm the owner and founder, with my husband Steve, of Ragged Coast Chocolates.

And Ragged Coast Chocolates is an artisanal chocolate company.

We make everything by hand.

Kind of our thing is that we use fresh ingredients that we source from local gardeners and farmers from around Maine.

We decided in 2007 to start a chocolate company on a tiny island in Down East Maine called Isle au Haut.

At the time, I think we had about 40 year-round residents.

We thought, here's a business model.

We need something portable and shippable.

What can communicate a sense of place, because obviously we can't sustain a business on 40 people.

And what we came up with was chocolate.

I didn't know anything about chocolate, but I thought, well, how hard can it be, right?

Turns out, it was kind of hard.

I just started learning by making it and using it.

I read a lot of books.

I took an online course.

We had just gotten internet access on the island at the time, so I was able to take an online course.

We opened a cafe in our home, in our living room, and had a full chocolate counter and also offered breakfast and lunch.

I think the first year maybe I would get ten, 12 visitors a day.

By 2009, um, we were featured in a couple of pretty big food magazines, so we started to get a lot more business.

That felt pretty good.

So our production facility is located in Westbrook, Maine, which is just west of Portland.

It's on the Presumpscot River, which is a beautiful river, and we actually... our back door looks over the river.

Most recently, we started making nut butter cups.

So peanut butter cups, and I love tahini.

I love tahini so much I want to marry it.

And I thought, well, tahini would go good with chocolate.

We do make a tahini cup that is, in my mind, so delicious.

And we really just rely on fresh ingredients.

Knowing where it comes from and knowing how to work with it, no batch is the same.

You know, the mint is different every year.

The raspberries are different every year.

The strawberries are different every year.

So we start with chocolate that is in temper, which is just a method of heating and cooling chocolates so that when it sets, it has a nice satiny finish and it has a nice snap to it.

Once we, our chocolate is in temper, then we can start working with it.

For instance, I will take a mold and I will flood the entire mold with chocolate and then dump it out, and then let that layer of chocolate harden.

Once that's hard, I'll fill it with ganache, so that it's just below the surface of the mold so that when it does set, and I put that last layer of chocolate on, it's completely sealed.

This is a tall order, (laughs) but I really want my customers to feel connected, as connected as I do, to what they're eating.

What they're first going to notice is that it just tastes good, and they're not going to know why.

But hopefully they're going to want to know why it tastes so good and then investigate that why by reading about where we source our ingredients and why that's important to us.

Everybody smiles when you talk about chocolate.

It's impossible not to smile.

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