Sunday, June 13, 2010

TT Supper Club #11 - Slow Food Huron Valley

Last night's Supper Club raised money to send representatives from Slow Food Huron Valley to the Terra Madre conference. This weekend was a busy one for a lot of people, so we didn't have a full table. Rather than canceling the meal, we just scaled back and simplified, and I got to eat at the table with my guests. I was really excited about this spring meal highlighting peas and strawberries, and it turned out really well.

Fried Squash Blossoms with Goat Cheese-Chive Filling and Rhubarb Sauce

Seared Scallops with Asparagus Puree and Blue Elm Mushrooms

I almost had to rethink this dish on the fly, as there was no asparagus to be found at the market. But then I happened across a few spindly stalks at one stand. Goodbye, asparagus - see you next spring!

Lamb Chops with Mashed Fresh Peas and Saute of Pea Shoots, Radishes, and Peas

Salad of Red Leaf Lettuce, Arugula and Sorrel with Goat Cheese, Strawberries, and Balsamic Vinaigrette

Sweet Grass Dairy Tomme with Sour Cherry Preserves and Creamed Raw Honey

Strawberry Shortcake with Buttermilk Biscuits, Strawberry Sorbet and Whipped Cream