Just some more playing with my food. Have lots of engagements coming up and need some new interesting dishes. Can't seem to get away from the vanilla parsnip combo, and I still haven't gotten to use it with scallops or lobster. I am sure they will be coming soon. Once again some venison, osso bucco, with stellatine (mini pasta) and saffron, and some snap peas for crunch and color. Second dish is foie with braised duck ravioli, vanilla parsnip puree, blueberry zinfandel sauce and vanilla maldon salt. I really really loved this one. It will surely get served sometime in the future. All vegetables for these dishes were in my weekly basket from BRYSON this week.
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