Wednesday, April 15, 2009

~Earth to Table Dinner~ at The Culinary Vegetable Institute ~ March 28th, 2009

Earth-To-Table DinnerSaturday, March 28, 2009 6:30pm

After our highly successful first Earth-to Table Dinner in February received great response, we have decided to host another dinner in March. This dinner will feature the most seasonal products that are locally produced in order to promote our commitment to sustainability and the slow-food movement. This dinner is served family-style and seating is limited.

Chef’s Garden Heirloom Lettuce Mix with Edible Flowers and Shaved Root Vegetables with a Sweet Carrot Dressing

Arugula Salad with Shaved Parmesan and Jerusalem Artichokes in a Roasted Lemon Vinaigrette

Grain Salad with Prosciutto and Micro Fennel

Chef’s Garden Beans Soup with Micro Parsley

Noodle-less Vegetable Lasagna- Layers of fresh Vegetables Baked with Ricotta, Asiago and Fresh Mozzarella, Micro Basils and Sun-Dried Tomato Pesto.

Lamb Shank Shepherds Pie with Root Vegetables, Purple Heirloom Mashed Potatoes

Earth to Table Vegetables:
Chef’s Garden Beets variation with Micro Caraway

Mustard Glazed Carrots

Celeriac Gratin with Reggiano and Micro Celery

Baby Turnips with Crispy Sage

Chocolate Orange Carrot Cake

Cardamom Crème Brulee

This Dinner was Fabulous, I was honored enough to be guest of Farmer Jones at this event, great evening.

No comments: