Wednesday, April 3, 2013

Chateau Ducasse, Bordeaux, France and Andrea Oberto Barbera D'Alba, Italy and
 four courses

Missouri  farm raised Troutdale Farm trout
over house made pasta tossed in an organic garlic cream sauce

   City Bitty Farm micro cabbage
tossed in a red wine vinaigrette with organic orange

Good Nature Family Farm all nature beef steak
with organic rainbow chard and creamy Beau Solis Farm oyster mushroom ragu

angel food cake in a pool of blueberry compote