we love to cook, we love to entertain –
we launched into fall with a golden menu + a ‘hearty mix’ of plates, bowls + servers from the shop: roasted chicken with balsalmic onion jam, sauteed swiss chard and smoked eggplant risotto
sunday’s table – warm, simple fare – mixed serving warm in charcoal, cream, brass, bronze + gold
northwoods gourmet girl balsalmic onion jam added just the right amount of richness to the thyme + butter basted chicken…and brought back memories of our most recent trip to Five Islands Farm in Georgetown Maine
surely not quite as delicious as anything from Hugo’s in Portland Maine (afterall we are just home chefs….) – but doesn’t the stone plate from Alison Evan’s Hugo Line look spectacular with the orange + green?
green + red of the chard – silky sautee in metallic glazed stoneware bowl
brass servers, natural linen napkins, stunning leaf runner in black on natural
eggplant + lemon risotto in a charcoal bowl from alison evans
the star of the evening – the smoked eggplant risotto – recipe from yotam ottolenghi’s plenty – our new favorite