THESE ARE A FEW PICS FROM THE SECOND 'FOOD FOR A CHANGE' DINNER. THERE WERE ALOT OF PHOTOS TAKEN SO I WILL POST MORE WHEN I RECEIVE THEM. WE ENDED UP WITH 8 DINERS AND DECIDED TO SET UP A TABLE IN THE KITCHEN, WHICH WAS REALLY COOL. WE HAD TALKED OF THIS CONCEPT SINCE OUR CATERI NG KITCHEN IS GOOD SIZE, AND IT WAS A GREAT OPPORTUNITY TO TEST IT OUT ON A GROUP OF FRIENDS AND FAMILY. EVERYONE REALLY ENJOYED IT.
SNACK : PURPLE POTATO, BANANA PEPPER CREAM, BALD GUY COCOA NIBS, REINDEER MOSS, HONEY, ROCK TRIPE, SALT & VINEGAR
BUTTERMILK CHEESE, BLUEBERRY, HOP HONEY, NASTURTIUM, HEMLOCK, HONEY VINEGAR
PORK LIVER, PORK STOCK, AUTUMN OLIVES, HORSERADISH, LEMON BALM
PETITE LETTUCE : MIZUNA, TAT SOI, BOK CHOY ; CHEVRE, WILD GINGER, SCUPPERNONG, CORN, TOMATO
PIG TAIL, WHEY, YOGURT, WINTERGREEN
TROUT, APPLE, PURSLANE, MUSTARD, BONITO
BEEF, NC RICE, PEACH, PEAS, BASIL, XVOO
CANTALOUPE, SASSAFRAS, GEORGIA OLIVE OIL
COCOA CAKE, COCOA NIBS, CURED BLACKBERRIES, MINT, OXALIS
ROTTEN PEACH, FENNEL POLLEN
