Update-Photos: Loft Dinner 05.31.09

Posted on 06/11/09 in Past Events, No Comments

This dinner party was a throwback to a menu I prepared in July 2008. That was my first time working with live bay scallops but the best part of that meal was the cheese, of course! It was a Pleasant Ridge Reserve from Uplands Cheese in Dodgeville, WI.

If you’re curious about how they make this cheese, they have a video. You can get it locally at Pastoral Artisan Cheese shop.

Musical Guest Tari Follett performed.

The final menu: (Upland’s cheese used in every course not dessert though)

I sourced most of the other ingredients from local farms.

  • Cheese tasting (Upland’s Cheese – Dodgeville, WI)
  • Bay scallops, cheesy grits, heirloom tomato salsa (tomatoes from Iron Creek farm – St. Joseph, MI)
  • Romaine and Buttercrunch, duck cracklins, pear and cheese (lettuce from Janey’s farm – Dyer, IN)
  • Duck confit ravioli (green garlic from Green Acres farm – North Judson, IN)
  • Rhubarb Sorbet (Rhubarb from Seedling growers, South Holland, MI)
  • Braised beef short ribs, eggplant, greens, and cheese (Beef from Heartland meats – Mendota, IL)
  • Saffron Custard, strawberry rhubarb puree, lavender shortbread (eggs and puree from Janey’s farm – Dyer, IN)

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