Last night's prix-fixe main course was billed as "lamb shanks", but I think most of our guests were pleasantly surprised to find that Kevin had done all the work for them - taking the meat from the bones and reforming it as cakes, topped with mustard mint breadcrumbs. All of the vegetables, by the way, including the potatoes, are coming from Redman Farms right now. A few things from Joseph and Colchester, but Cathy's are the dominant source. Isn't summer grand?
No comments:
Post a Comment