What was I thinking?

Invited 6 guests - all "food related' - for supper.

Four pros: 2 local restaurant owner/chefs, 1 from San Francisco, 1 originally from Italy now head chef in a well known San Francisco restaurant and 2 cookbook software creators who love to cook! What we have in common? We all love to eat!

The supper was created using produce from the garden. Two different vegetable tarts with crispy potato crusts based on a Stonewall Kitchen recipe, salad with walnuts & cranberries. Served with homemade cornmeal, oatmeal bread just out of the oven. And for dessert - a gift from guests - a delicious sponge cake with the best whole strawberry (from Marshall's Farm) topping and yummy whipped cream.

From the garden: for the tarts - potatoes, swiss chard, beet greens, kale, garlic, oregano, marjoram & broccoli, onion, dill seed. For the salad - cabbage, tomato, cucumber, carrot.

And lots of talk about food preparation, when to use sheep ricotta, cookbooks, regional cooking and on and on! A great night.

1 comment:

  1. The Executive Chef at Farina, Paolo Laboa