On the menu from Chef Miles Mountjoy: butternut squash puree, sautéed rainbow chard, braised short ribs, roasted sirloin, salsa verde, shaved winter vegetable and chicories salad with meyer lemon vinaigrette, galette with vanilla whipped cream and pistachios, dates and page mandarins for dessert. Plus roasted chicken breasts, new potatoes, macaroni and cheese and ice cream for the kids.
Food and cooking can be wondrous! Today I taught a pizza class in Andrew Evan‘s Wonder d.school class. We had a great time discussing all of the parts of the process, many of which seem quite magical: rising dough, Neapolitan pizza oven thermodynamics and ingredient combinations.
this is an awesome way to make squash soup inside a Cinderella squash, inspired by one of my favorite cookbooks, Canal House Cooking.
Out on the Delta, and he deserves the best. So I made Bo Saam to commemorate his future.