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
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.
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
Flounder with Fennel
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
"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
with basil oil
pistachios, hazelnut oil and chives
Mixed Greens with Roasted Fennel and Roasted
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
Sheep's Milk Gouda, Leonore, Constant Bliss,
Bayley Hazen Blue
garnished with pickled raisins, creamed honey and
Panna Cotta with Poached Peaches
and 10-yr aged balsamic vinegar
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
The guests gather.
First up: radishes with raw milk butter and Murray River pink sea
The butter was made by one of the guests, Ilex who writes the
blog Homesteading in a
. 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
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
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
Vanilla bean panna cotta with rhubarb compote