I'm sure I'll forget some of the little details of most of the courses we had Saturday night, so please feel free to add or correct anything I mention. I'm pretty sure I remember what I made, but of course I don't have any pictures of it. I think other folks do, so let's hope they post here.
We started with my amuse, served on a Chinese soup spoon: sautéed potato cylinder (white pepper, dill) topped with homemade crème fraîche and golden char roe from BLiS.
I also made a dessert: ricotta from Fluffy Bottom Farm (made that morning), mixed with more of the crème fraîche, half-and-half, vanilla and almond extracts, and confectioner's sugar -- layered parfait-ish with crumbled windmill cookies and macerated (Tammy's Luxardo maraschino and vanilla extract) Balaton cherries.
In between those two were a superb gazpacho, a composed caprese-ratatouille dish (see below), a pasta course (also below), "pork and stuff" (e.g., grilled peaches, poblanos, green onions, fennel), There also was a piece of perfectly ripe canteloupe (before my dessert) and a perfectly wonderful chocolate chip cookie (after my dessert), accompanied by a bit of salted caramel liqueur.
Speaking of alcohol, we certainly had sufficient wine, donated by several attendees. Tammy also made a cocktail, which I'll let her describe.
Here are a few pictures. The order is all screwed up from what I originally had intended to post, but oh, well.
Cherry tomatoes halved, ready for Tammy's caprese-ratatouille combo (with her just-made mozzarella!):
The cherry tomatoes, before meeting the knife:
Duck bacon, ready for the oven:
Edsel, in his element:
Fennel and lemon, ready for grilling (sorry, no "after" picture):
The duck bacon, accompanying Liam's fettuccine carbonara with shiitake mushrooms:
Peaches, halved and pitted and ready for the grill (to accompany the grilled pork flatiron steaks):
The gorgeous, delicious, uncut peaches (with the cherry tomatoes photobombing the picture):
The guys' corner (Steve, Farshid, Tom):
