Tuesday, October 21, 2008

Hot! (Chile Peron) Curry Night

Eat Local Challenge Day 21
(Read What & Why I am Doing This Here)

quick iphone photo: lunch 10/21/2008

Breakfast Day 21
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 21
Bread made with home ground whole wheat flour [source: Eatwell] and Olive Oil [source: Napa Valley Naturals], Radishes [source: Dirty Girl (check out the new baby photos - congratulations, Joe!)], Butter [source: Straus],Lettuce & Lovage soup: escarole & lovage [source: Mariquita], onion [source: Alemany Farm], butter [source: Straus], Chicken Broth and Bresaola [source: Fatted Calf], Salt & Pepper

Dinner Day 21
Aubergine & Patty Pan Curry with Cucumber Mint Raita & Brown Rice: Heirloom tomato, Squash, Aubergine, Chile Peron, [source: Mariquita], Shallot [source: Dirty Girl], mint [source: Marin Roots], cucumber [source: Happy Quail], Chile Powder [source: Cookiecrumb & Cranky] and brown rice [source: Massa Organics] Coriander, Tumeric, Cumin, Mustard Seed, Curry Leaves [source: unknown] plus 'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's] Salt

Drinks Day 21
Tap Water, Dry Riesling [source: Trefethen] Tea (1 Cup and 1 pot)

100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce

© 2008 Sam Breach
Hot! (Chile Peron) Curry Night


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