I looked up Lloyd's coverage of the Brewer's Plate and saw that the recipe was Smoke dried
tomato buffalo milk ricotta stuffed morels with preserved Brussels sprouts, shallot confit and black garlic Wellington's Imperial Stout and morel consomme created and cooked by Brooke Kavanagh of La Palette.
A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and
Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut
milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground
buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.
Guests then have a choice between an Organic California -
Tomato Red Sauce, a creamy Parmesan White Sauce, or a spicy - sweet BBQ sauce, followed by a choice of creamy cheeses including premium Mozzarella made with a kiss of
buffalo milk, Ricotta, Feta, Bleu and Vegan Cheese.