The benefit organization for this dinner was the Ann Arbor Non-GMO Sugar Beet Project. One of the nice things about being a locavore in Michigan is the availability of local sugar, but it turns out that all sugar beets grown in Michigan are genetically modified. Local blogger Brian from Last One Eating is on a mission to revitalize small-scale sugar making in Michigan, and proceeds from last night's dinner will help purchase some of the equipment needed to make that possible.
Brian and his girlfriend Emily were my assistants yesterday, and I couldn't have done it without them - special kudos to Brian for powering through mountains of dishes all day long, and to Emily for painstakingly peeling baby beets to keep the tails intact. Thank you both!
My next Supper Club dinner is August 28, so save the date now!
Now, on to the pictures!
Bounty from the Farmer's Market, waiting to be turned into dinner.
Salad of Haricots Verts with Chive Oil, Tomato Tartare, and Microgreens
Fava Bean Agnoletti with Curry Emulsion
Rabbit Rilette and Warm Baby Potatoes with Shallot Vinaigrette and Pickled Vegetables (carrots, green beans and red onion)
Bison Tenderloin with Beets, Blueberries and Fennel
Fresh Mozzarella, Banon Capriole, Fiore Sardo and Bleu d'Auvergne.
Plus pickled raisins, creamed raw honey, and sour cherry preserves.
Chocolate Layer Cake with Ganache Frosting and Edible Flowers, with Brandied Cherry-Vanilla Ice Cream (it wouldn't be a birthday party without cake!)
Carbonated Cherries, Date Walnut Cake, and Rooibos-Orange Shortbread.