Issue 00

Autumn Dinner for Anthony

Written by Adrian J.S. Hale

We nibbled on Iberico ham & bright green Castelvetrano olives. Everyone got a glass of ruby lambrusco for a bright & bubbly start.

Amuse Bouche


Rosemary pine nut shortbread w/ onion confit

First Course


Curried pumpkin soup w/ strained yogurt and roasted pumpkin seeds
Gougères

Main Course
Beef shortribs in a rich red-wine sauce
Creamy polenta

Salad course
Treviso, figs & Oregon hazelnuts
vinaigrette

Cheese


Farmhouse gouda from Belgium
Kriek Kase
Hudson Vally Camembert
To drink: Lambrusco

Dessert
Rustic chocolate cake
honey butter ice cream

Kathleen Richardson

If I’d been there, I’d have relished every bite of every dish, esp. the soup and the pine nut & rosemary shortbread. You set a lovely table… appealing photos.

 

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sara

Curried pumpkin soup would love to make it

 

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