The Garden

Love Apple Tomato

Wild Fennel Growing in the back of Clifton

Amaranth
One Big Squarsh
Ice Plant
Heirloom Okra
Litchi Tomatoes

We have put alot more effort into our garden this year. It has been a great learning experience for everyone involved. In addition to the photoed items we have Eggplant, Cucumbers, Melons, Kale , Swiss Chard and a pretty robust herb garden. Earlier in the spring we grew Arugula, Peas, Turnips and Radishes.

Appalachian Star Farm Dinner 2011

Thanks to Everyone invovled with the Appalachian Star Farm Dinner this Past Sunday. Unfortunately we didn't get very many food pictures because as you can see there was a very inviting pool to distract everyone.
The menu was as follows:

Tomato Raspberry Gazpacho

Beet and Fennel Salad with Mountain View Farm Cheese

Whole Grain Trofie with Sharondale Farms Mushrooms, Okra and Slow Cooked Duck or Chicken egg:)

Fire Roasted Duck Breast with Braised Duck Leg, Summer Squash, Offal Sauce and Confit Potatoes

Fresh Berries with Wood Sorell and Cucmber Slushie

Perspective

As sporadic as it can be this is one of my favorite blogs. not home

wonder what we are missing out on

Ben Shewry

Well Said

Geranium

At 9 oclock the same evening as dinig at AOC and Herman we dined at Geranium. At this point I was fearing for the saftey of my bank account since I still couldn't work out just how much money I had spent at Lunch or my first dinner. I was definitly getting quite tired but there was food to eat so we managed to muster enough energy and stomach compacity to have yet another amazing meal.

As with most of our meals in Copenhaggen it began with snacks and bubbly this time in a small lounge with a wonderful view and a small fire.

Carrot and Seabuckthorn

Beetroot and Apple vinegar
Also not pictured sea salt cheese twigs with ransom dip

Then it was to our table where I selected the Green or Vegetable menu

Cucumber Dill and Yogurt

Cabbage

Celery and Celeriac rye and sour apples

A similiar bread as we were served at Herman. I preferred Hermans version as it was warmer and goeeyer

Jerusalem Artichoke, Leeks, Hazelnut and verbena

Wild and Pickled Mushrooms and Chestnuts

BluecornFlower, Rosehips and Rosehip vinegar

Foamy Apple Juice

The Greatest Beer Dessert Ever

Elderflower Beer, Preserved Elderflowers and tastes of licorice

Wood Sorrel and Woodruff

After dinner we were given a tour of the kitchen which included a view down onto the national soccer stadium. And of course two bocuse dor statues that are now a set of triplets. This day that seemed to last for ever was an amazing culinary experience.

Border Springs Lamb Dinner March 1

Lamb Shoulder Tartar with Housemade Yogurt, Bulgur Cracker, Rosemary and Red Pepper

Confit Lamb Belly “Dolma” with Lentils, Vadouvan Aioli and Upland cress

Roasted Lamb Loin with Smoked Potatoes, Cauliflower and Kidney Sauce

Braised Lamb Leg with Olives, Roasted Lemon and Cous Cous

Pineapple Carpaccio with Rosemary Sorbet and Cayenne

Great to feature Craig's Lamb for this upcoming dinner come out and join us.

AOC

After Lunch at Herman Brian, Judy and I went our separate ways. Thinking I had plenty of time to get myself unpacked, Showered and maybe catch a quick nap I dilly dallied around until I found myself folding my clothes with only a couple minutes to get to my first dinner at AOC. A very quick walk through the snowy Copenhagen streets I found the restaurant with Judy and Brian waiting patiently.


The meal began with the waitress astonished that we would be eating another dinner after AOC and stated that she didn't think we would be able to eat the whole ten course tasting. So we settled for the 7 course menu as I look over the pictures I realize we had a few more then 7.




Celeriac with apple and pork cracklings

Crispy Potato and Truffle

Oyster Leaf with Red wine Vinegar. These were really neat.

Shrimp with Mayonnaise

Fried Brioche

Beet Root and razor Clams

Veal with Egg Yolk and Bleek Roe

Autumn Sweetbreads with Jerusalem Artichokes and Apple

Ambiance

Pigeon with Kale, Sunflower seeds and thyme

Mushroom with textures

Chocolate Leather with salted Caramel, Freeze dried Marshmallow, Licorice twigs




All and All a very good meal after reading this report on working in the AOC kitchen I really appreciate what went into these dishes. The squab dish really stood out for me with the mix of blanched or sauteed kale with the fried crunchy kale. The barely cooked shrimp with there dip and crunchy potato. The Mushroom dish and of course the deliciously warm fried brioche.