some dishes…

Here’s a quicky for everyone.

Here are pictures of 5 dishes. 2 are dishes I made at home and 3 are from Lawrence restaurant where I work.

chanterelle pasta

A local chanterelle and small zuchini linguini I made with a yolk from a “Les Fermes Valens” egg. Lots of olive oil, parsley and parmesan. The pasta was store bought unfortunately; had it been homemade this dish would have been a homerun.

Roasted beets, radishes, zucchini, Feta, parsley, olive oil and salted lemon rind-served with a warm baguette… yum

Lawrence Restaurant pics:

local chicken breast on cherry tomatoes, radishes, borlotti beans, with radish greens and verjus
Wreck fish from the South Carolina coast, sustainably caught, served with restaurant smoked and made sausages, potatoes, cabbage, radish and nice dollop of dijon mustard- this dish is sooo good
Poached lobster- a great choice to make if you’re looking for sustainable seafood, with potatoes, arugula and a Bearnaise sauce. Decadence defined.
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