Dinner tonight
September 17, 2018
We go from fresh and light in the long hot summer to comport savory food in the fall and winter and tonight we had a slow roasted wild mushroom soup using our giami caramelized onions which come from a village in Namibia that they have saved for over 100 years and our farm fresh herbs and of course our farm famous organic chicken foot stock as well as grilled farm fresh beacon, heirloom tomatoes, and some cheeses sandwiches using of course our french friends fresh rustic loaf of bread .
Tags
LEAVE A COMMENT