Interim Farmers Dinner — The Menu

Amuse Bouche
Spiced cucumber slices and strawberry sorbet with balsamic vinegar
Joe Cartwright and Josh Belencia, Interim
Canella Brut Rose, Italy

Market Salad
Whitton Flowers & Produce lettuces, baby carrots and beets,
local goat cheese, and grilled onion vinaigrette
Stephen Hassinger, The Inn at Hunt-Phelan
Canella Brut Rose, Italy

Fried Boudin
Neola Farms beef, local pork,
caramelized spring onion, ravigote, and garden sage
Kelly English, Restaurant Iris
Kracher Pinot Gris, Austria

Butter-poached Freshwater Prawns
Bluebird Farm green beans, sugar snap peas, arugula, and lemon thyme
Laurel Farms freshwater prawns
Jackson Kramer, Interim
Pieropan Soave Classico, Italy

Roasted New York Strip
Neola Farms beef, spring vegetable ratatouille, and roasted garlic jus
Clay Lichterman, formerly of Grill 83
Cusamano Syrah, Italy

Strawberry Panna Cotta and Pecan Baklava
Windermere Farm strawberries,
local pecans and honey, and sweetened local goat cheese
Jeff Lewis, Interim
Felsina Vin Santo, Chianti Classico, Italy

Interim Farmers Dinner — The Event
Cooking Around Town