Executive Chef Amaryll Schwertner, Lori Regis, and the assisting chefs at Boulettes Larder are busy setting the mise en place for your home kitchen -- a rotating repertoire of prepared ingredients aimed to facilitate thoughtful, time-saving, and seasonal cooking at home: Refrigerators full of carefully built stocks, cleaned and prepped organic, local vegetables, conical mounds of fresh grains and soaked legumes, doughs, crèmes, house made yoghurts and fresh cheeses. Crocks of curing sauerkraut, marinated and preserved meats, luscious vats of confit du porc or duck. Rows of cazuelas filled with macaroni gratin, choucroute garnis and daube on one day, cassoulet and chicken paprika the next. A complete apothecary of spices, herbs, and tied bundles of bouquet garnis. Roasting vegetables and simmering stews amidst the subdued charcoal of our wood burning fireplace.