(Trout with mushroom, bacon cake, heirloom tomato relish, sauteed leek and swiss chard and spiced acorn squash puree)
Bring your imagination to the grocery store on a Sunday afternoon as it is a prerequisite if you want to make a decent meal from the residue of the weekend selection. The remnants of a romaine lettuce picked over and fondled by a mob, the surviving members of a bunch of grapes, ten containers of sage, the only fresh herb available, may not motivate one to create.
Yet a nearly hopeless situation can be a burgeoning opportunity for those with ingenuity and above all, persistence. You don't have to be an executive chef but it sure helps. Chef Jason Duffy from Arc The. Hotel prepares an amusing dish from random ingredients proving that a Sunday night supper does not have to be uninspiring.
