Delicious Dinner for School Garden

Slow Food Dinner, August ‘09



Passed appetizers:



-sweet corn pizza with arugula, hobbs bacon and tomato

-fresh fig pizza with sweet gorgonzola and parma prosciutto

-marinara pizza: tomato sauce, olive oil, dried oregano, garlic



1st:

-burrata bruschetta with olive oil braised tuscan kale and maldon sea salt



2nd:

-local spiny lobster salad with heirloom tomatoes and a medley of green and Romano beans



3rd:

-hot-smoked Alaskan king salmon with fresh shelled beans and sweet corn ragout



4th:

-roasted lamb with Watsonville artichoke hash and olivada



dessert:

-farmer al’s peaches with tocai sabayon and crushed raspberries



cheese:

-reggiano parmesan with 25 year aged balsamic