2 Friends, both cooks, living their lives through food...
Thursday, December 16, 2010
Soup and Salad
Soup: Vermont cider and Garden Hubbard Squash Soup with Autumn Spiced Mascapone. Salad: Caramelized and Fresh Local Apple with Toasted walnuts, Gingerbread Crumbs, Frisee and Long-pepper Syrup.
There is nothing terribly exciting about the words "soup and salad" but it's up to the chef to repackage/elevate the two to the next level. A lot of great things can happen when you think outside of the box. This is my interpretation of the "soup and salad" course.