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.
Sensible Lessons 