Sunday, October 10, 2010

TT Supper Club #13 - Honey Creek Community School


Red pepper soup with a drizzle of walnut oil.


Risotto with butternut squash, crispy sage leaf and brown butter sauce.


Beet carpaccio with feta and arugula.


Skate with with braised red cabbage and mustard sauce.


Balsamic-honey glazed guinea hen with lentil salad and apple vinaigrette.


Mahon cheese with spiced carrot salad and raisin puree.


Red wine poached pear with honey ice cream and gluten-free hickory nut biscuit. (The honey for the ice cream came from hives I can see from my back porch)


Carbonated grapes, pumpkin pie spice meringue, double chocolate truffle.