2015-03-01-secretsupPhoto recap: March 1st Dinner.

From left: 1) Wood Ear, Cloud Fungus, and Lotus Root Salad in a peanut lime satay dressing with steamed, cooled, Bok Choy. 2)Sun-dried Tomato Herbed Goat Cheese Pate to accompany main. 3) Hand Made Linguine with Cheesey Butternut Squash sauce, Roasted Vegetables, and Seitan Bacon with fresh baked garlic cheese swirl bread. 4) Dessert: Sooji Dosa stuffed with cultured cashew Marscapone, and topped with pear and green chinese raisin compote. Infused with lavender, cardamon, rose, rum, and drizzled with pure maple.

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