This time around the chef centered the menu around local & fresh ingredients, which I was very excited about.
Whole Foods considers “local” to be within a 200 mile radius of your community so the menu featured a number of different items since we are lucky enough to live near the coast & have plenty of bountiful farms!
On the menu tonight:
This was a pasta spin on a classic caprese which features a few of my most favorite ingredients (hello heirloom tomatoes!)
- penne pasta (cooked & cooled)
- fresh local Mozzarella (diced)
- local heirloom tomatoes (diced)
- local fresh basil (chopped)
- balsamic vinegar
- olive oil
The heirlooms were gorgeous and ranged in color from vibrant red to sunny yellow! Jesse also used a Celtic sea saltwhich was right up my alley.
Seafood Stew served with Grayson Grilled Cheese
Now this is when I start getting excited – fresh local seafood and lots of it – yes sir! We’re talking fresh crab meat, clams in the shell and rockfish from around the Chesapeake Bay region.
All gathered up and served in a stew with onions, carrots, celery, seafood stock, garlic, potatoes, tomatoes. Old Bay and bay leaves.
Plus a “touch” of my favorite type of butter to make this a smooth & creamy consistency. This was so good!
A grilled cheese made from local Billy bread and some “pungent” Grayson cheese.
I really enjoyed this dish!
Braised Chuck Roast
Jesse had prepped the succulent roast before-hand however went into detail on the makings of this dish. A local chuck roast that had been roasted for a couple hours become fall apart delicious and the flavor was spot on!
Definitely a great meal idea as the cooler months approach us.
Grilled Nectarines topped w/ Crème Fraiche
To top off the night Jesse prepared some grilled local nectarines and topped with a dollop of crème fraiche… oh yea, this was ridiculous! The grilled fruit was so sweet & juicy w/ a slightly charred flavor, my oh my yummmmm!