I know it is pie day, and we really should have made pies. However, that didn't dawn on us until the dessert was set, and we didn't think of a way to incorporate a gluten-free pie into the savory courses.
Inspiration this week was a brisket that we have had hanging around, and of course the smoker. But alas, I am sick of barbeque, so Jason did a fabulous job making something different with the smoked meat.
First course: Purple potato feuillete, chinese broccoli puree, walnut pomegranate sauce, garlic confit.
Course 2: Smoked beef brisket, blueberry sauce, roasted asparagus, quinoa pilaf with egg, almond and fennel.
Course 3: Shamrock or grasshopper alaska. See post here.
Feature note: Most Sundays we gather together friends, and sometimes people we just want to get to know better, to share in our joy of food and friends. We will post what we made that week, as a little food inspiration.