Monday, March 8, 2010
September 2009 WAC - The Food
Thanks to Jeremy at Mount Scio Farms the weekends meals were inspired with some of the most beautiful local vegetables
One of the many breads made that weekend. An Italian focaccia with tomatoes and Parmesan cheese, nice and hot, right out of the oven.
The spread upon our guests arrival on Friday evening included a pot of Italian minestrone soup, slow roasted tomatoes with extra virgin olive oil and fresh basil, fried zucchini, a selection of cured salami and prosciutto, roasted peppers with brie cheese and last but not least, fresh made foccacia bread with tomatoes and Parmesan cheese. It was a lovely start to the weekend.
An asparagus, prosciutto, and sun-dried tomato tart to begin our Saturday morning.
Breakfast included the asparagus, prosciutto and sun-dried tomato tart with fresh made Ciabatta bread.