TM Day Tidings continued…
This menu from Slow Food Planning Committee Member, chef, proprietor of Meta4 Foods and devoted locavore, Eric Geisbrecht, who prepared these toothsome dishes for his staff at work on December 10th…
• Ewe-nique Lamb Saddle, with a local honey and cider glaze, stuffed
with Lund’s carameilzed onions, and roasted Okanagan pink lady apples.
(yes, i still had a stash of Lund’s onions!)
• Braised white cabbage with caraway, Broek Acres Berkshire bacon and chestnuts
• ‘Blumenthal style’ “boiled crispy” local potatoes
• Lund’s carrot salad with fresh mint and organic hazlenuts, Banyuls vinaigrette
It was a great meal and the guests were stunned at the quality of the food.
i thought that i would throw this into the mix – this is what i cooked
up on TM Day for the staff at work:
Ewe-nique Lamb Saddle, with a local honey and cider glaze, stuffed
with Lund’s carameilzed onions, and roasted Okanagan pink lady apples.
(yes, i still had a stash of Lund’s onions!)
Braised white cabbage with caraway, Broek Acres Berkshire bacon and
chestnuts
‘Blumenthal style’ “boiled crispy” local potatoes
Lund’s carrot salad with fresh mint and organic hazlenuts, Banyuls
vinaigrette
it was a great meal and the guests were stunned at the quality of the
food.
