Update-Photos: Loft Dinner 05.31.09
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)
