Michigan Farm, Beer & Cheese Trip
Back in October 2009 I took my crew on a trip to vist local sustainable farms, brewery and cheesemaking operation. This video is a snapshot of our weekend and we had such a great time! I have more trips planned for my staff this summer, its great to get out and see where your food really comes from. Thanks Michael Mason for putting this video together.
Bone Marrow = Chef Comfort Food
Perfectly roasted after being cut lenthwise instead of the “rabbit hole” version served most often. Paired with a slow roasted head of garlic, toasted baguette and homemade cherry mostarda made from seedlings farm cherries. The first few were a snack for us in the kitchen and then we decided to share with our guests at David Burkes Primehouse, boy are they happy that we did!
DandyID
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