July is not the busiest cooking month for us which is always a bit frustrating because food is fantastic this time of year. Figs, greens, okra and herbs are coming from our own garden and the offerings from our friends at Path Valley Cooperative are extensive...I had a choice this week of 15 types of beets! We were happy to cook three times last week for enthusiastic eaters– 2 Home Restaurants and one Nomadic Restaurant. Below is the food and wine we served on Friday night.
passing Whitmore Farms chicken liver with garlic, lemon and fennel Whitmore Farms scrambled eggs and sorrel Whitmore Farms bbq rabbit Whitmore Farms grilled goat on kohlrabi Figs with cabbage and radish Chilled beet soup with cauliflower Stuffed squash blossom
Lavender Vodka Martini (Cuilleron) ROSE 'Sybel' VDP des Collines Rhodaniennes 2009
seated Eco Friendly Foods beef sirloin with tiny potato, fermented grains, chives and parsley (Pierre Gauthier) Bourgeuil "Vingt Lieux Dits" 2006
Purslane, tomato, peas, figs, green beans, corn, arugula and basil salad (DeAngelis) Passerina DOC Offida 2009
Pacific black cod, okra, eggplant, carrot, blackened onion and baby red kale (Regis Forey) Nuits Saint Georges AOC 2006
Ardrahan Cheese on a Walnut Cracker
Corn cake with raspberries, black berries, frozen maple syrup and caramelized pecans (Tissot) Cremant du Jura "Indigene" NV