This week was another week where I was able to take a personal trip to California and bring the exclusive seasonal produce back to Salt Lake. I went to an amazing market in Petaluma where already there was: apricots, plums, nectarines, cherries, herbs and more! I tasted some of the best plums since last summer and decided to share the wealth with my students at the Savory Palate. I also brought some "bacon" avocados which were a new item for me. Although these avocados taste nothing like bacon, they have an very unique green skin and a creamy meat on the inside. Fact of the day: There are over 100 varieties of avocado out there~
Here is what week ten looked like:
AMUSE: Taste of Cheese and California
BREAD: Hazelnut-Stout Beer with Hazelnut Butter and Cherry Jam
SOUP: Chilled Mango with Bacon Avocado with Basil Powder
SALAD: Alligator Confit with Crispy Sunchoke
Pasta: Squid Ink with Crab and Garlic Scape
ENTREE: Halibut Cheek Duo: Sous Vide and Baked over Creamy Maple Polenta
DESSERT: Carnival Delight: Cotton Candy, Milk Shake, Doughnut, Fizzy-Pops and Ice Cream Sando
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