Yesterday was big. We received some beautiful strawberries from Wicked Wilds , a new solera style vinegar from Steve, a beautiful organic yogurt and young celery leaves from the Chef's Garden. Together this influx of ingredients created a perfect storm of sorts. What I mean is that they all came together and triggered idea of a canape. We have had an antigriddle for sometime, stored nicely in its original packing, seal unbroken. I had truly wanted to make great things with this piece of kitchen equipment, though I had yet to find grand inspiration. When all these ingredients arrived together I simply tasted them as individuals and the idea for the dish formulated itself. I do not think our Mara de des Bois with frozen yogurt, though it certainly is tasty.
Here are the first shots of the dish coming together in the kitchen last night.
