Food/Thoughts: Farm to Table Cuisine: Days 3 and 4.

On Day 3 we had…

Butternut Squash Soup with Apple, Coconut and Green Curry

Check out the dinner rolls..I ate a few too many of those…

Arugula with Braesola, Grana Padano Parmegiana, Lemon and Extra Virgin Olive Oil.

Rabbit Saddle stuffed with Sweet Corn, Mushroom and Potato, Braised Turnips and Reduction.

Red Plum Tart Tatin with Ginger Lemongrass Ice Cream

and Day 4 we had…

Clear Gazpacho with Spicy Shrimp, Avocado, Lemon, Cucumber and Basil

Rabbit Terrine with Apricots and pecans wrapped in Zuchinni with Orange Vinaigrette

Side view of the zuchinni wrapped around the rabbit.

Crispy Striped Seabass, Spinach Gnocchi, Braised Fennel, Heirloom Tomato and Fennel Nage

Warm Peach Soup and Frozen White Chocolate Mousse with Pistachio Tuiles

and a side view of the dessert.

Our last day in the kitchen is today. Sad but exciting to see what this next month of working on farms and in restaurants will be like.


One Comment to “Food/Thoughts: Farm to Table Cuisine: Days 3 and 4.”

  1. That butternut squash soup photo is perfectly lovely! (And really makes me want to eat some butternut squash soup…)

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