Yesterday, I ran about town getting the produce for The Big Wiltern Supper tomorrow. ( Thank you Whole Foods and Farm Fresh to You) My first stop was Jefferson High, to meet Jonny for the RDLA garden contribution. WOW! It was going OFF!! This is his heritage red corn, “it grows taller than the others” he told me; um, YEAH!! And check out the tomato trellis below the menu. My favorite repurposed folding chair, ever. Scroll down for the final menu – it’s going to be luscious!
Le Plant Based Menu
There are many nuts! Please visit the kitchen if you have an allergy and consult with the chef (that’s me)
Summer Greens with Radishes and Pepitas in Viniagrette
Rolls and Nectarines with Tapenade, Zucchini Butter and Betta Chedda
Sliced Heirloom Tomatoes with Fettata and Olive Oil and Basil
Roasted Potato Salad with Green Onions
Artichoke Heart Paella with Chi Chi Peas and Pistachios (and Pom Pips from my food forest) and Wilted Greens
Old Fashioned Pickled Cabbage
Grilled Vegetables with Balsamic Redux
Minted Melones and Sorrel
Lemon Coconut Cookies, Double Fudge Brownies and Masumoto Nectarine Crisp and Crema
See you there!