Tuesday, July 26, 2011

TT Supper Club #18 - 4-H Foresters Outdoor Adventure Challenge Club

Bounty from the Farmer's Market!

Zucchini soup with garlic scape pesto and oregano flowers

New potato with sour cream, chives, and flaky sea salt

Roasted carrot and beet with feta cheese, microgreen salad, and aged balsamic

Seared tuna with fennel salad, roasted tomatoes, and roasted tomato vinaigrette

East meets South - 5-spice pork belly, ginger-garlic collard greens, creamed corn with sesame oil, pickled watermelon rind slaw, and fried okra with shichimi tōgarashi

Selection of Cheeses and Garnishes:
Monte Enebro, Cana de Oveja, Ascutney Mountain, with sweet pepper-jalepeno jelly, pickled raisins, and brandied cherries

Trio of Corn Desserts:
sweet corn and black raspberry ice cream
caramel corn, liquefied
blueberry-basil cornbread cobbler

"Cherry Soda" (carbonated cherries)

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