This is a row of plates waiting for rainbow trout; fresh artichokes, pearl onions, radishes, English peas and golden beets with a smoked tomato vinagrette.
Fresh artichoke and ramp brushetta. First we soaked the bread in browned butter, then topped it with a ramp pesto, sliced artichokes and parmasean cheese before toasting it and topping with a chifonade of ramp tops. I want to run this again but with Lake Erie Creamery Carphilly cheese melted over top.
House cured bacon that is sliced up and ready to go. I was really happy with how this bacon turned out. It's Curly Tail Ranch pork that I cured it for 7 days in equal parts sugar and salt with garlic, thyme, and chili flakes. After rinsing off the cure I cooked the large pieces at 200 degrees for 2 hours. The sweet and salty flavor is really enjoyable without cooking the bacon any longer. I thought the slices of this bacon that I crisped up lost alot in depth of flavor. The process is really simple, It's definatly worth doing again.