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
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