And the night asked for change.

5 Dec 2012

barley miso soup with homemade dashi stock, sea palm fronds, silken tofu and scallions

Eden’s chard and kale in sesame sauce with sesame seeds

roasted Hubbard squash with hot pepper and parsley

ridiculously late-in-the-season roasted eggplant brushed with umeboshi plum paste

toasted nori rubbed with dark sesame oil

short grain brown rice, pickled ginger with shiso

apples, pomegranate seeds

surprise cake and cookies from Leah Rosenberg

*Special thanks to Carolyn Pennypacker Riggs for kitchen assistance


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