Hi AKW Fans!

First and foremost, were super sorry for the lack of action on the site. We’ve come to find out blogging is kinda like working out…if you’re doing it on a regular basis, its fun and enjoyable, but as soon as you miss a few days, you’re done! March was an unbelievably busy month for us and we certainly missed a few posts to put it kindly. Well, we’re here to say our blog is back and our e-procrastination has come to an end! We’ve loaded our digital blenders full of virtual protein and were ready to kick some blogging butt! From here on out, we promise to post more often with AKW news, current events, quick restaurant tidbits and fun food talk. So check back soon and we promise you’ll find something new : )

You’ve also probably noticed some changes to the site over the last month Were incredibly excited about the new features and recipe sections on the site (and the pretty new homepage too!). Every month we’re going to give you a new recipe or two that not only will help you make one delicious dish, but will also teach you a new technique that can be applied to all of your day to day cooking. Our features section will be a showcase for food news, AKW events and things were generally excited about!

But most importantly, we have to thank the talented and dedicated Brad and Scott over at Stereo Interactive and Design for all their hard work on the site. Recently they tied the site to WordPress for rss functionality and greater flexability for us. We’re amazed at what they’re capable of doing and we hope you enjoy the new features!

We are back from our holiday vacation and ready for January. The new year has always been a time for reflection on the past and for making plans for the future. We said farewell to last year with an all night dinner party at Café Felix put on by some of our close friends and masterminded by our buddy Brad from stereo interactive. It was a wonderful way to ring in the new year.

What else did the new year bring us?

A new website!

Jay and Brad have worked feverishly on our webpage. The result is this beautiful site that is more navigable and informative. We also have plans to incoprorate a blog & RSS feed option to provide effortless updates of our weekly menus. Take a look and tell us your thoughts. Sorry Lisa…we will stop monopolizing his time…soon.

Lastly, we purchased a whole pig from a Michigan farm with plans to send it to the abatoire’s the second week of February. Currently, our pig is earning his keep at pig shows up north. Stay tuned for postings and pictures of the joyous work of creating pates, sausages and head cheese. I am already dreaming of morcilla and apples.

As we bundle up against winter’s chill, we draw inspiration from the spirit and products of the holiday season. We savor the last of the year’s greens dressed simply with lemon and olive oil or playfully seasoned with orange, cinnamon and a touch of dried chili. We also allow ourselves to indulge in the rich meaty goods that make the holiday home so special, such as duck rilletes with brandied currants. And if you are anything like we are, you figure that a second helping of five spice braised beef brisket will keep as warm if not warmer than the scarf your aunt made you.

Most importantly, we utilize our obsession with food to celebrate our friends and families. In that spirit, we would like to take a moment to thank everyone who has stopped by Everyday Wines and tried our “Take-Home” meals. Your support and feedback has been overwhelming during this past month. Thank you.

We would also like to say a special thanks to T.R. Durham of Durham’s Tracklements and to Mary Campbell of Everyday Wines. Without their friendship and generous support, none of this would be possible.

As a further display of gratitude, and to spread the word of delicious food, A Knife’s Work is offering a discount on our weekly creations throughout the month of December. Every Sunday and Monday this month, you can buy one entrée and get 50% off of your second entrée.

And for those of you who refuse to bundle up against the cold, we have the perfect solution. Dessert! In addition to our weekly changing menu of entrées, soups, salads and sides we are now making desserts every week. So throw away your gloves and hats and let our home made desserts keep you warm. Happy Holidays!

A Knife’s Work is excited to offer their new line of “Take-Home” meals. The former Chefs of Everyday Cook are back in the kitchen crafting delicious weekly menus that take full advantage of what’s in season. Every dish is handcrafted using organic local herbs and produce and natural hormone-free meats. All products are freshly prepared in small batches and hand-packed in biodegradable and compostable containers.

Look for this week’s offerings at Everyday Wines in Kerrytown, where each meal is paired with an equally delicious wine.

A Knife’s Work…great food, local people, fresh ideas.