Wednesday, May 26, 2010

TT Supper Club #10 - Little Lake Free School

Last Saturday's fundraiser for Little Lake Free School was great fun. We learned about what a "democratic free school" was, and how our fundraising efforts would support the scholarship fund for this new effort.

While I was very happy with the food and company on Saturday night, it was not my best night for photography, so I apologize in advance for the blurriness and missing shots!


Squash & Sweet Potato Agnoletti with Fried Sage Leaves and Browned Butter

After my March dinner I'd stashed the remaining few agnoletti in my freezer, so I decided this would be our "goodbye winter" dish. The agnoletti look larger than they were, because the plate is smaller than you'd think!


Asparagus Soup

Picture it without the spoon, and with a couple of asparagus spears in the center, and those brown crispy shallots mounded jauntily, not spread throughout.


Salad of Spring Greens with French Breakfast Radishes and Chive Flowers

Featuring a nice peppery salad mix from Gardenworks, and dressed with a Banyuls vinaigrette.


"Peas and Carrots"

This recipe from the French Laundry Cookbook combines a carrot-ginger emulsion on the bottom, topped with a crepe filled with a lobster/mascarpone mixture, pea shoot salad on top of that, and a sprinkle of carrot powder.


Pork Tenderloin with Rhubarb Chutney and Wheat Berry Risotto

The orange comes from squash blossoms, which added some needed brightness to this tasty but rather monochrome plate! I was really excited to see them at the market Saturday morning - had not been expecting them so early.


"Expressions of Cow" Cheese Course

Usually I mix things up, including sheep and goat's milk cheeses in the cheese course. But this time we just had four very different cow's milk cheeses, starting with a luscious Brillat Savarin, then Pleasant Ridge Reserve, Mahon, and a washed rind gruyere called Schwingerkase. Garnishes included gooseberry preserves, Michigan honey, and spicy quince.

Salad du Printemps

I completely forgot to take a picture of this light fruity dessert with rhubarb confit, candied fennel, oranges, strawberries, mascarpone sorbet, fennel oil, and a twisty cookie.



Chocolate Tuile Cup with Passion Fruit Jelly, Dried Rhubarb, Ginger-Rose Petal Mendiants

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