Wednesday, January 23, 2013

Urlar Sauvignon Blanc, New Zealand and Les Verrieres Clos des Soutyeres, France and
four courses
   Good Shepherd Turkey Ranch heritage turkey and 
Wakarusa Farm mushroom pierogi with organic onion broth and
City Bitty Farm bull's blood beet micro greens

Two Sisters Farm lettuce
tossed with  Busy Bee Acres honey and lemon vinaigrette and toasted organic walnuts

  KC Buffalo Bo. bison bundled with organic quinoa and pears in kale leafs over
 roasted acorn squash puree

                        blue bird bistro garden rosemary ice cream sandwich