Elegant Vegetarian 4.3.15

 

chef_adam_croppedChef Adam Wetherington prepared a vegetable centric meal this Good Friday utilizing fruits, and cheeses for from the beautiful farms of Boggy Creek, Angel Valley and Pure Luck. The meal was exceptionally colorful with bright pink, red, and orange blood beets, pink and green watermelon skewers, and a bergamot poached pear to end the meal. The guests especially enjoyed the fresh goat ricotta, a fluffy, light and sweet ricotta from Pure Luck Farm and Dairy.

 


Menu

Hors d’oeuvres

Moroccan Tomato Shooter
(GF)

Farm Melon-Fennel Skewer
pickled watermelon rind (GF) 

Avocado Toasts
Oaxacan sesame sauce

01
Salad of Blood Beets
celeriac, apple, goat ricotta, riesling vinaigrette (GF)
Wine Pairing: 2012 Riesling Barth René, Alsace, France

02
Spiced Baby Carrots

chickpea-sauerkraut puree, sauteed brassicas, cabernet gastrique (GF)
Wine Pairing: 2012 Riesling Seven Hills Columbia Valley WA, USA

03
Lemon-Asparagus Risotto 
Boggy Creek Farm peas and shoots, cured lemon-truffle vinaigrette (GF)
Wine Pairing: 2012 Sauvignon Blanc Brocard St. Bris, Burgundy, France

04
Bergamot Poached Pear
hazelnut ricotta, frangelico syrup
Wine Pairing: 2013 Moscato d’Asti Elio Perrone, Italy

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