Breakfast: Yogurt with maple syrup, granola, and blueberries.
Lunch: Turkey soup with vegetables and wild rice, Sourdough and spelt bread, baby swiss and mild cheedar cheese cubes, head cheese and liverwurst (yes, i ate it, be proud :)) Lamb ham, dill pickles, and cheesecake with almond and date crust with berry coulis on top.
Dinner/Banquet:
Appetizer: Beef Tataki, baby greens, and organic cultured garlic flowers.
Main Course: Wild Alaskan Salmon with grain mustard sauce over vegetable hash, and sesame and kalamata olive sourdough bread.
Dessert: Warm fruit compote with ice cream and almond maple crumble,
gluten/casein free option: Coconut cream anglais
(it was absolutely amazing, i got to sit next to a women who was gluten intolerent and was kind enough to share her coconut cream anglais with me, i almost died it was so good.)
I want the recipe for the coconut creme anglais! And I made head cheese a couple of weeks ago--what did you think of it? And how were the Sunday sessions?
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