I'm already off on another adventure, but I wanted to share some of the highlights of this very special experience. And maybe even a recipe (or something like that) or two. The photos are sparse, as we were just a little busy, but you'll get the idea...
|Me and my main cohort, Julia (one should always have Julia in the kitchen!)|
We were greatly assisted as well by Elizabeth, Shay's Market Manager. Rockin' trio!
|Bounty of the Season!! All from the wonderful vendors at the North Asheville Tailgate Market.|
|Spicy Candied Duck Bacon with Mango Sriracha Hummus:|
sweet, salty, crunchy, chewy, spicy, smooth, and cool.
A few things came from outside the Market, and one that was a huge hit was a passed nibble of Spicy Candied Duck Bacon (from Katuah Market) served with a dollop of Roots Mango Sriracha Hummus.
|Salad greens and ingredients came from across the Market,|
and included arugula, gorgeous oyster mushrooms, tomatoes, and nasturtium.
|Trout lined up and ready to go.|
The lamb was so good I'm still thinking about it. Extra thanks to Matt at Roots for brainstorming ideas on the prep. This is one I'll definitely do again, and the recipe follows:
|Not the sexy shot I had in mind - it was fast and furious, delicious,|
then I realized I forgot to take the picture! And it looked very pretty all plated up!
4-5 cloves of garlic, crushed & finely chopped
1 1/2 - 2 cups fresh basil & mint, finely chopped
1 cup ground pecorino romano cheese
1/2 cup panko bread crumbs
1 TBSP ground coriander
apple cider vinegar
Combine first four ingredients, then add just enough olive oil to make a paste. Set aside.
Season the rack with salt and pepper, and douse with vinegar and tamari. Massage the seasonings into the meat. Heat a deep sided pan over medium-high heat. Sear the rack on all sides to a nice brown and move to a roasting pan or sheet, fat side down. Spread dijon mustard over the rack, then pat the herb mix on top.
For rare, roast about 20-23 minutes or to an internal temperature of 125. Remove the rack and let rest 10 minutes before separating chops.
|not a glamour shot of the sprouts, but boy did I love|
this pan that Julia brought!
|The mini-wedding cake, topped with nasturtium and two vintage swan figurines from|
Shay's beloved grandmother's collection, was joined by three different
flavors of cupcakes.