A blog designed to teach you about unfamiliar ingredients and their usage, forward thinking culinary techniques and inspiration to create something amazing!

Sunday, March 25, 2012

WEEK NINE

This week we worked with savory quick breads, more handmade pasta and wonderful local cheese. One of the best new cheeses coming out of Utah is the TeaHive Cheddar from Beehive. The cheese is rubbed with a blend of black tea and pure bergamot oil and is so incredible.
Here are some great food shots from week nine~

BREAD: Artichoke and Black Olive

SOUP: Corn Bread, Honey-Butter Powder and Bacon

SALAD: Dates, Burrata, Balsamic Roasted Portabella

PASTA: House-Made with TeaHive, Upland Cress and Honey Walnuts

ENTREE: Slider Duo with Shrimp and Pork, Pickles and Chips


DESSERT: Broken Flower Pot with Stout Cake, Bay Leaf Gelato and Coffee Granola

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