Saturday night we had an enthusiastic group of diners from all over the country who came to relax and unwind after an intense work weekend. The last few dinners we have made a version of a salad that incorporates many complex and diverse fall ingredients and flavors– this weekend we will make a similar salad with slightly different ingredients as some of the late summer early fall ingredients are no longer available– new just available ingredients will take their place.
Black Seeded Simpson Lettuce from The Farm at Walker Jones, roasted chestnuts from Toigo Orchards, blanched cardoons, raw marinated celery root, roasted brussel sprouts, roasted salsify and baby lima beans (the very last of the season) all from Path Valley Cooperative in Pennsylvania and Chanterelles from Oregon. Each item was prepared and seasoned separately and the salad as a whole was dressed with Laudemio Extra Virgin Olive Oil and Raw Coconut Vinegar an ingredient that we just recently discovered.
Grilled Eco Friendly Foods Poussin on White Sweet Potato with Mustard
Whitmore Farm Eggs with Burgundy Truffle
Eco Friendly Foods Hangar Steak on Carrot with Yogurt
Roasted Baby Beet
Lemon Verbena Vodka Martini
Chateau de Vaux, Vignoble Sainte Francoise Blanc 2007
Goisot Bourgogne Cotes d’Auxerre Chardonnay, 2008
Pacific Halibut with Basil Mashed Potatoes, Baby Leeks and Turnip Greens
Pillot, Bourgogne Rouge, Les Grands Terres, 2007
Jasper Hill Farm Clothbound Cheddar on Walnut Cracker
Olive Oil Rosemary Cake with Roasted Honey Crisp Apples, Caramel Sauce, Creme Fraiche and Candied Pecans
Mini Chocolate Cakes with a Bite of Frozen Chocolate
Warm Seeded Bread