Ode to the afterglow

27 June 2012

roasted figs wrapped in prosciutto with red wine and fig syrup

sheep’s milk ricotta with olive oil and black pepper

beets from the garden with walnuts and sage

shaved zucchini and cucumber salad with torn squash blossoms, purslane, ginger and anise hyssop

thick levain toasts with anchovy, garlic, savory and lemon thyme

Special thanks to Kelsie Kerr for kitchen assistance


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