First
roasted beet salad with figs & bleu cheese
frisée, pistachio praline crumble, saba, brooks and daughters shiso & chervil
- let both the beets and saba vinaigrette come to room temperature for 20 minutes
- cut the figs into quarters or halves
- shake the vinaigrette well, and toss with the beets, figs and frisée (reserving some vinaigrette to top the salad)
- drain the fennel from its water
- arrange the beets, figs and frisée on a plate, scatter the fennel over them, and top with bleu cheese
- drizzle salad with any remaining vinaigrette and sprinkle the pistachio crumble on top
- finish with the shiso and chervil in the salad garnish container, torn (some of the chervil may still have its seed attached - this is edible!)
Main
marinated fogline farm chicken
risotto-style farro, roasted mushrooms, g&s farms corn, summer squash, iacopi farms english peas, parmesan, herbs
- lightly season the chicken with salt, place on a sheet pan drizzled with oil and bake at 400 convection for about 20 minutes
- in a saucepan, bring the stock and butter to a boil, then add the farro
- stir frequently over medium heat until the farro absorbs the liquid and is heated through, then turn off the heat
- in a separate pan, sauté the farro garnish just until hot, then fold into the farro
- serve the chicken over the risotto-style farro, sprinkling parmesan on top
- finish with a garnish of crispy leeks and pea shoots
Feel free to reach out with any questions, and enjoy!