Course one // Olive oil and kale smashed potatoes [skin-on red potatoes, organic california olive oil, Parmigiano-Reggiano]
Course two // Spinach quiche [Jarlesberg cheese, organic spinach, organic eggs, organic half and half]
Course three // Pistachio pudding—or—green tea and mint ice cream / Wheatgrass shots
(The next several days I’ll post menus I’ve created. At the end of the series I’ll clue you in as to why.)
The next several days I’ll post menus I’ve created. At the end of the series I’ll clue you in as to why.
Course one // Insalata Caprese [local heirloom tomatoes, fresh mozzarella, organic fresh basil, organic california olive oil]
Course two // Goat cheese ravioli with tomato cream sauce [organic tomatoes, cream] / Parmigiano Reggiano / crusty bread
Course three // Chilled Red Berry soup [Raspberries, blackberries, blueberries, cream, Triple Sec]