On Sunday, guests are invited to a «
Summer Supper at Summerland Farm» to enjoy delicious food while savoring the beauty of a working farm.
Not exact matches
Our Sunday
suppers were put on the back burner this
summer, mostly because it was difficult to coordinate everyone being available and in town
at the same time.
Most recently, Chef Ryan Bloome of Terrain worked in collaboration and crafted a six - course
supper beginning with atuffed squash blossoms featuring roasted
summer squash, farro, Farm
at Doe Run cheese and basil pesto followed by herb porchetta, diver scallops and dry - aged rib eye with roasted chanterelles, mushroom escabeche and sweet onion soubise served in red wine reduction.
However they're served though, in a some - day - dinner party or merely
at the end of a simple Sunday
supper for two, they make perfect
summer dining.
Take a look
at these
Summer Chillin» recipes by Sunday
Supper contributors: