Tuesday, February 23, 2010

Cornbread Supper, February 22, 2010: Food styling!

Young Cornbread Supperian ESRS styled a lovely plate from Cornbread Supper components, starting from the 12:00 position:
  • Tomato Cucumber Mozzarella Salad
  • Homemade Pizza
  • Crackers with Trader John Hummus
  • Spoonbread made with Menifee County homegrown, homeground Boone County White cornmeal, Willow Creek Farm butter and milk, Elmwood Stock Farm eggs: 100 percent Kentucky (well, except for the salt and baking powder)
Another Supperian, DE, styled a beautiful plate, too, centered on a brilliant carrot salad, with Greek meatballs in the 12:00 o'clock position, and a chicken-pasta dish at 10:00 o'clock.

Your documentarian appreciates the interesting and intriguing wine varieties that show up each week. For this week, a bottle of Elm Tree Argentine Malbec played well with the Greek Meatballs and their awesome Taramor sauce. A lovely squat carafe of Shiraz also tasted delicious. Someone brought a bottle of Lovers Leap "Cynthiana," which will be opened at an upcoming Supper.

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