Thursday, June 12, 2014

many shades of green and many shapes of cut

Sara is inspired by a tour to the local farmers market led by Drew and a trip to Europe hosted by Sonia: local fresh seasonal ingredients with detailed hand-cut to maximize the impact of their flavor and texture, accompanied by wine, cheese and chocolate from the other side of the Atlantic.




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Mosel Reisling 

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chicken liver and truffle pate
roasted fresh elephant  garlic spread 
waffle crackers 
parboiled sweet snap peas 
stuffed with minced egg, fresh herb & smoked tofu





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Petit Chablis

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accordion-cut cucumber, lightly pickled
white and red wine vinegar pickled pearl onion petals 
fresh almond
Burrata with balsamic vinegar 
& dehydrated shiitake mushroom powder





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lace-cut Holland eggplant stuffed with seasoned pork and cilantro
dashi-braised Belgian endive
*
French green lentils with fresh garlic scape and mushroom






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ice cream and strawberries 
*
Valhona chocolate 




local and global, 
good food and great friendship

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