Fatted Calf Chicken Broth
(Read What & Why I am Doing This Here)
Thank you, Taylor.
Breakfast Day 20
Wheat porridge made from wheat berries [source: Eatwell], Sage Honey [source: Marshall's], Plain Yogurt [source: St Benoit], From the freezer - Stewed fruit: Pears [source: Cookiecrumb's garden], Blackberries [source: Swanton], Lemon Zest [source: not recorded], St George Pear Eau de Vie [source: St George] Salt
Lunch Day 20
Bread made with home ground whole wheat flour [source: Eatwell] and Olive Oil [source: Napa Valley Naturals], Cavatina cheese [source: Andante] and Lettuce & Lovage soup: escarole & lovage [source: Mariquita], onion [source: Alemany Farm], butter [source: Straus], Chicken Broth [source: Fatted Calf], Salt & Pepper
Dinner Day 20
Ragu Gratin: Heirloom tomato [source: Mariquita], Creme Fraiche [source: Cowgirl], Basil [source: Four Sisters], tarragon [source: Marin Roots], potato [source: Green Gulch], Mezzo Secco Cheese [source: Vella], Olive Oil [source: Napa Valley Naturals] and Ragu [source: Boccalone] plus 'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's] Salt & Pepper.
Drinks Day 20
Tap Water, Tea (1 Cup and 1 pot) and at favourite local wine bar, Yield, A Syrah from Pasa Robles and a glass of bubbles from New Mexico
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Restaurants which focus on local produce
© 2008 Sam Breach Fatted Calf Chicken Broth