This was a wonderful meal by my good friend Don Lesser who covers food and restaurants for Western Massachusetts through the Daily Hampshire Gazette in Northampton and Edible Pioneer Valley magazine. We frequently get together and I have written about his food and his food writing a good bit on this blog as well as our food experiences (see for example: Tale of Two NOLA Breakfasts in Ashfield MA and Making Spanish Tapas – Cooking at the Culinary Institute of America.
This meal was inspired by the French Laundry Cookbook. The main meal included veal short ribs, polenta cakes with root vegetables, baby artichokes, and asparagus. The veal was grass-fed (non-torture) from Vermont. We started with a wonderful eggplant spread, roasted red peppers, and a salami. Don does a geat job of describing the cooking and the meal in this post, Veal Short Ribs and Asparagus – Winter into Spring Dinner, so I will defer to him from the details. Below you can see the assemblage of the main event, as well as the starters.
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