Sunchoke puree with sauteed duck hearts and elm oyster mushrooms
with a balsamic & chicken stock pan sauce


Butternut Squash Ravioli with rosemary oil and Ig Vella Dry Jack


Green salad with apples and spiced black walnuts, and a vinaigrette with BLiS maple syrup


Great Lakes walleye with saffron vanilla sauce, parsnip puree, and spinach


Red wine braised short ribs with roasted rutabagas and brussels sprouts


Constant Bliss, Piave del Saporo, Maggie's Wheel, Ig Vella Dry Jack

With creamed Michigan honey, blueberry jam, and braeburn apples.


Pear strudel with chesnut cream, creme anglaise, and a pear chip


Meringue cookies sandwiched with hazelnut paste, milk chocolate caramel truffle, and strawberry pate de fruit

Bounty from the Farmer's Market. Check out all those beautiful mushrooms. And that gorgeous orange cauliflower! Not to mention the really crinkly (but delicious) tomato.


Sweet Corn Panna Cotta with Chorizo


Three Sisters with Sage Pesto

This was my market-driven addition to the day's menu, to take advantage of some beautiful delicata squash. Cranberry beans, delicata, and corn kernels, sauteed with some shallots and topped with a dollop of pesto.


Carrot Soup

This was such a hit last time that I decided to do it again. Garnish is hazelnut oil, chives, and toasted pistachios.


Heirloom Tomato Salad with Parmesan Cracker


Flounder with Fennel

I forgot to take a picture of this until we were eating ours in the kitchen. Thus the half-eaten with fork look.


NY Strip Steak with Mushroom Sauce, Lion's Mane Mushrooms, Mashed Potatoes, Golden Cauliflower, and Brussels Sprouts.


"Not Your Mother's Apple Pie"

From the top down... apple cider ice cream, poached apple ring, spiced cream of wheat coated in panko and deepfried, then a sauce made by reducing the poaching liquid with a cinnamon stick.


L-R: dark chocolate almond rocher, raspberry pate de fruit, milk chocolate caramel ganache dipped in dark chocolate.

Bounty from the Farmer's Market waiting to be turned into dinner.


Yellow Oyster Mushroom Tart


Heirloom Tomato and Mozzarella Napoleon
with basil oil


Carrot Soup
with toasted pistachios, hazelnut oil and chives


Mixed Greens with Roasted Fennel and Roasted Beets


Baked Lake Trout with Confit Byaldi
"Confit Byaldi" is the fancy name for "most complicated ratatouille known to man." It involves layers and layers of thinly sliced veggies, laid out in a beautiful spiral. I forgot to take a picture of the pre-cooking version, but you can see someone else's here. This is the dish that Remy the rat makes at the end of the movie Ratatouille, and the recipe is from Thomas Keller (of The French Laundry).


Lamb Rib Chop with Summer Bean Cassoulet


Sheep's Milk Gouda, Leonore, Constant Bliss, Bayley Hazen Blue
garnished with pickled raisins, creamed honey and grape mostardo


Panna Cotta with Poached Peaches
and 10-yr aged balsamic vinegar


Mignardises
Peach pate de fruit, milk chocolate almond rochers, and a dark chocolate yuzu truffle

Bounty from the Farmer's Market waiting to be turned into dinner.


Cauliflower Panna Cotta with Salmon Roe


Sauteed Squash with their Blossoms
and a little goat cheese and black pepper


Corn Soup with Bacon
silky smooth corn soup with corn kernels, crispy bacon and chives


Salad of Heirloom Tomatoes and Fresh Mozzarella
with basil oil and 40-yr balsamic vinegar dots


Salmon-Dill-Potato Cake with Horseradish Mustard Sauce
on a mixed green salad with lemon vinaigrette


Pork Tenderloin with Peach Tomato Compote and Collard Greens
and a salad of cherry tomatoes and peaches


4 Corners Creamery Aged Goat Cheese, Marieke's Gouda, Gorgonzola
garnished with spicy orange marmalade, pickled raisins, creamed honey and blueberries


Flourless Chocolate Cake with Beet Ice Cream
and a crispy beet chip

Bounty from the Farmer's Market waiting to be turned into dinner.


The guests gather.


First up: radishes with raw milk butter and Murray River pink sea salt
The butter was made by one of the guests, Ilex who writes the blog Homesteading in a Condo. She'd emailed me to ask if I'd like to use it in the meal. Normally I'd just serve it with bread, but she's gluten-free, so I needed to find another way to highlight it. This was perfect

Sauteed beet greens with a bit of 10-yr balsamic vinegar, roasted beets, Zingerman's Creamery Aged Chelsea goat cheese, and freshly ground pepper.


Chilled potato-sorrel soup garnished with chive flowers


Pan-seared skate wing with parsley-lemon butter, radish leaf pesto, and steamed asparagus


Indian spiced roasted leg of lamb, lentils with garlic and onion, pea shoots sauteed with mustard seeds, and mint raita
These pea shoots from Gardenworks were the very definition of fresh - they were still back at the farm picking them when I arrived at the Farmer's Market!


Ig Vella Dry Jack, Idziabal, Zingerman's Creamery Aged Chelsea


Vanilla bean panna cotta with rhubarb compote