We gathered to sing to Lulu and eat well.
At 3:00 or so Uschi and Alana showed up and we tore up the kitchen.
Together we produced a feast. Creative spontaneous and totally inspired by the amazing vegetables that were picked for us that morning from Steve Sprinkle's honor farm and B.D.
Cocktail
Virgin Mojitos made with ginger, mint, lime, honey and sparking water.
Got the recipe from You Tube.
Jeff and Marcia put them together for everyone.
Grazing Menu
Olives baked in Wine with Garlic Herb Paste
Roasted Garlic and Sage White Bean Dip
Herb Jam
Hummus (from Betsy)
Baked Peppercorn Ricotta
Lavender Infused Feta baked and glazed with Balsamic Vinegar
Smoked Salmon with Creme Fresh Sauce
(the carrot scallion pancakes were originally meant to arrive at this stage, but they got pushed back to dinner)
Baked Pita Chips with Caraway, Fennel, and Spices
Tabbouleh (brought by Ashley and Amber)
Mushroom Vegetables Tarts made and brought by Elizabeth
Main Event
Grilled Rosemary Lemon Shrimp
Grilled Scallops with Fennel
Roasted Beets, Polenta and Greens served with a caramelized tomato Sauce (Uschi single handily pulled off the vegetarian entree)
Leeks simmered in Olive Oil
Carrot Scallion Pancakes with Shallot Yogurt Sauce
Butter Lettuce Salad with Herbs and Green Peppercorns Dressing
Desert
Olivia's Marzipan Cake with Strawberries and Mangos
Katherine's Pear Tartin
Allison's Rose Custard
Sara's Raw Chocolate Mouse
Ginger Ice Cream
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