Kitchens, restaurants abuzz with this ingredient

As the chef of the Wine Bar of Saratoga and the Yawning Duck Culinary Services, Dominic Colose's professional kitchen is well-stocked with a variety of ingredients. Flavors emerge when he takes his ingredients from raw form to finished product, combining new elements to familiar recipes and techniques to keep his skills keen and palate excited.The same applies to his home kitchen, where he makes duck egg fettuccine with mushrooms and cream that turn out magazine-worthy in appearance and fill his