Chop, Buzz and Flame: A Sunday Night Improv

(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.  

Comments

[Indianapolis social security disability lawyer]

The presentation is great! Everything looks fantastic also. Mmmm.

[Produits Locaux]

Normand Laprise is working with Thermador on "Les Produits Locaux" a series of vignettes where Normand visits his favourite local producers to create easy and delicious side dishes that can be canned and used all winter. The vignettes, recipes and further information on eating local can be found on http://www.thermador.ca

[San Francisco Catering]

I love the words mushroom and bacon together!!!!! Thats why I got into the food catering business