The Cheese Stringery

Tuesday, June 18, 2013

White bean and veggie stuffed roasted tomatoes with goat cheese polenta

Cheese and onion grits soufflé with blackberry bourbon fizz.

The Sixgill is awesome. Thanks to them & Ninkasi.

First course (Spring Reign): Applewood-smoked cod, english pea creme fraiche, carrot-radish slaw, fennel-buttermilk cracker.

Second course (Tricerahops): Roasted trumpet mushrooms, pickled ramps, chestnut puree, sherry-thyme reduction.

Third course (Believer): Believer-braised pork belly, charred onions, queso-fresco, tomato-cumin broth.

Fourth course (Barrel-aged RenewALE): Rogue Creamery Caveman Blue, candied bacon, sour cherry.

Fifth course (Vanilla Oatis Stout): Hazelnut coffee cake, banana dulce de leche, vanilla cream.

Rockfish baked in a rosemary butter sauce with carmelized pearl onions with wild cherry.

You can find my poems here. And you should really read the whole issue because it's really good.