Appetizers and Sides
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Gratin of Potato, Fennel and LeeksCharles Vollmar, Epicurean Exchange. |
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Kale, Sun-dried Tomato and Goat Cheese PestoCooking Instructor Linda Hillel. |
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Butternut Squash Bread Pudding with Leeks and BaconBibby Gignilliat |
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Blue Cheese Pecan ShortbreadJennifer Cox, formerly of Citizen Cake. |
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Braised Green CabbageMolly Stevens, Cookbook Author. |
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"Drowned" Broccoli Rabe with Tomatoes & PancettaJoyce Goldstein, Author of Mediterranean Fresh and many other cookbooks. |
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Toasted Pumpkin Seed and Mixed Greens PestoCharles Vollmar, Chef and owner, Epicurian Exchange |
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Sherry Glazed Figs Stuffed with Toasted Walnuts and CheeseAdapted from Fig Heaven by Marie Simmons (William Morrow, 2004) |
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Delicata Hazelnut BlintzesChef David Hurt & Chef Daniel Capra, Paula Le Duc Catering. |
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Seared Portobello Mushrooms and Grilled Radicchio with Buckwheat Honey and Manchego CheeseChef Mani Niall. |
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Bok Choy with Shiitake MushroomsLulu Yang, Lulu’s Kitchen |
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Fig, Caramelized Fennel and Chevre BruschettaSascha Weiss, Lettus Café Organic. |
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Chicken Liver Mousse with Quince JamPaul Piscopo, XYZ Restaurant. |
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Stuffed Mushroom PintxosScott Peterson, Bocadillos |
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Crostini with Fennel SausageJoanne Weir, PBS host and author of Wine Country Cooking (Ten Speed Press, 2008). |
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Pickled Baby CarrotsJacob Des Voignes, Fish and Farm. |
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Journey Cakes (aka Johnnycakes)Patricia Klindienst, author of The Earth Knows My Name (Boston Press 2006). |
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Salsa de Fruta with Tortilla ChipsJennifer Carden, author of Toddler Café (August 30, 2008). |
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Sharlyn Melon with Boccalone Lardo and Torn BasilsChris Consentino, Executive Chef, Incanto and Co-Founder, Boccalone (August 9, 2008). |
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Roasted Red Pepper and Walnut SpreadDana Jacobi Author, Essential Best Foods Cookbook (July 25, 2008). |
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Slow-Cooked Pork Belly on Scallion-Bacon Soda Bread with Pickled Summer SquashMichael Dotson, Martins West (July 12, 2008) |
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CaponataCraig Stoll, Delfina Restaurant. |
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Fresh-Stretched Mozzarella With Marinated Summer VegetablesCraig Stoll, Delfina. |
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Zucchini and Mint-Stuffed Squash BlossomsBrian Streeter, Cakebread Cellars |
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Panzanella Bread CupJosh Miller, Work of Art Catering. |
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