Sunday, September 8, 2013

Friday September 6, 2013

Stu's Birthday Party

Watermelon Salad with dry-farmed Early Girl Tomatoes, French Feta Cheese, Black Olives, alderwood smoked sea salt, olive oil, lime juice
Cucumber salad with white salt and pepper cucumbers, japanese cucumbers, persian cucumbers, ginger, garlic, red onion, sesame oil and toasted sesame seeds, sunflower oil, cider vinegar, sugar
Red Quinoa (2 cups) , Red Camargue Rice (2 cups) , Red onions (6 large) sauteed in olive oil, Salt, lemon juice, scallions (3 bunches)
Pickled Beets with Sea Beans, Aged Goat Cheese, Olive Oil
Paneer roasted with Garam Marsala, Salt, Tumeric, Olive Oil over Dino Kale and Leeks, Onions, and Garlic
Brussel Sprouts (3 lbs) roasted with Preserved Lemons, Black Pepper, Salt, Olive Oil
Torchelli Pasta (2 lbs) with pesto with Basil, Stinging Nettles, Radish Tops, Preserved Lemons, Cerignola Olives, Garlic, Salt, Olive Oil
Corned Beef Brisket (9 lbs) cooked in stout
Taco Bar with
Squash Blossoms (75 dusted with rice flour and fried in sunflower oil
Guacamole (20 avocados, juice of 8 limes and 4 lemons and salt)
Roasted Corn (8 ears), Maitake mushrooms (3 lbs), White Eggplant (10) with Zahtar, Aleppo chili, Salt, olive oil

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