May 17 The first course: Marinated Heirloom tomatoes with bitter greens, farmstead blue cheese, and Sherry VinaigretteThe Second Course: Tea-Smoked Duck with Three Color Cauliflower, White Cauliflower Popcorn, and a Roasted Garlic and Pine Nut Puree with Peach JusHow pretty! More photos... Read More
