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! Chef Corey works the stoveThe Entree: Hanger Steak with Curried Lentils, Honey Roasted Tri-color Carrots with a Shallot JusIt’s all in the planningGrant playing Chef!Torching tomatoes to peel themSo Pretty!Cutting tomatoesMarinated Heirloom TomatoesTri-color carrotsChef Corey hard at work on Purple Carrot PureeThat’s a yellow carrot puree up front.The intermezzo: Grilled Pineapple, Port-marinated Canteloupe, Salted Honeydew with Prosciutto and an Apple-Grape JamCrispy french-fried onions for the EntreeCauliflower popcornYou need to try thisCheck out that pineappleCristina hard at workGrilled Pineapple — have you tried it?In the KitchenBaked Apples for DessertCutting ApplesThe room is all ready!Dressed and ReadyWe welcome the crowd and introduce Chef Corey and the Brewer, GrantGrant and Corey give the deetsChef Corey, Melissa, and JeffBrewer GrantThe Beautiful Leah entertains the crowdChef CoreyBrewer GrantChef Corey addresses the crowdDelicious!Corey and Grant
