Well, non-chef John whipped up a batch of sour dough bread with starter thats older than your great granddads carbuncle. Only he added some honey and robust porter for extra richness. Then he challenged the chefs to create something special with it. Chef Ryan was up to the challenge. Grow Local just happened to drop some unbelievably beautiful natural oyster mushrooms this morning. Impeccable elements for the best darned bruschetta weve ever tasted. A little olive oil, a little balsamic reduction, caramelized onions, micros, herbs, cheeses... There might not be any left after our private tasting.
Posted on: Sat, 03 Jan 2015 23:08:32 +0000