This was my most ambitious menu so far, I think, but fortunately everything went off without a hitch! Pictures and menu below. And the guest list was great - as usual, I wished I'd had more time to spend getting to know my diners! For more pictures and commentary on the meal, check out this blog post from guest Brian Steinberg.
Bounty from the Farmer's Market waiting to be turned into dinner.
Yellow Oyster Mushroom Tart
This was the first time I'd seen the Michigan Mushroom people at the farmer's market in quite some time, so I had to add a mushroom course. Lisa not only figured out how to make the tart shells, but contributed some of her homemade farmer's cheese to the cause too! The pea shoots were contributed by diner Brian Steinberg's new business - Inchworm Microgreens.
Heirloom Tomato and Mozzarella Napoleon
with basil oil
with toasted pistachios, hazelnut oil and chives
Mixed Greens with Roasted Fennel and Roasted Beets
Baked Lake Trout with Confit Byaldi
"Confit Byaldi" is the fancy name for "most complicated ratatouille known to man." It involves layers and layers of thinly sliced veggies, laid out in a beautiful spiral. I forgot to take a picture of the pre-cooking version, but you can see someone else's here. This is the dish that Remy the rat makes at the end of the movie Ratatouille, and the recipe is from Thomas Keller (of The French Laundry).
Lamb Rib Chop with Summer Bean Cassoulet
Sheep's Milk Gouda, Leonore, Constant Bliss, Bayley Hazen Blue
garnished with pickled raisins, creamed honey and grape mostardo
Panna Cotta with Poached Peaches
and 10-yr aged balsamic vinegar
Peach pate de fruit, milk chocolate almond rochers, and a dark chocolate yuzu truffle