Roast Pumpkin With Cheese "Fondue"
(Read What & Why I am Doing This Here)
Brunch Day 26
Roast Pumpkin With Cheese "Fondue": Bread made with home ground whole wheat flour [source: Eatwell], JackBeLittle Pumpkins [source: Mariquita], Variation #1 and Pecorino cheeses [source: Andante], Creme Fraiche: [source: Cowgirl Creamery], Chicken Broth, [source: Fatted Calf] Salt, Nutmeg. Also ate leftover toasted bread from this recipe, spread with butter [source: Straus]
Little Snack Day 26
Roasted Pumpkin Seeds [saved from the JackBeLittle Pumpkins [source Mariquita], with homemade chili powder [source: A Pair of Mad Eaters] and Salt. Plus a few slices of Salame Pepato [source: Boccalone].
Dinner Day 26
Grilled Skirt Steak with Chimichurri-ish Sauce: Skirt Steak [source: Prather Ranch], Parsley [source: Mariquita], Red Wine Vinegar [source Kimberley], Garlic [source: local but not recorded], Shallot [source: Dirty Girl], Homemade Chili Oil [sources: Rancho Gordo] and [Bariani]. Baked Potato with Butter & Creme Fraiche: Potato [source: Green Gulch Farm], Creme Fraiche [source: Cowgirl] and butter [source: Straus]; Salad: of Avocado [source: Wills Avocados], Basil [source: Four Sisters Farm], Cucumber & Heirloom Tomato [source: Mariquita], 'Sevillano Fall' Olive Oil [source: Sciabica's], Salt & Pepper. 'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's]
Drinks Day 26
Tap Water, Tea (2 Cups)
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Restaurants which focus on local produce
© 2008 Sam Breach Roast Pumpkin With Cheese "Fondue"