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Sustainable Food Center Chef Series

Wednesday, November 17, 2010

1 of 7

First course: Catfish terrine with crackers from Jesse Griffiths of Dai Due Supper Club

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(Liz Chapman FOR AMERICAN-STATESMAN)

First course: Catfish terrine with crackers from Jesse Griffiths of Dai Due Supper Club

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(Liz Chapman FOR AMERICAN-STATESMAN)

Second course: 'Surf and Turf,' Gulf shrimp and boar boudin with apple rosemary from Todd Duplechan of TRIO

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(Liz Chapman FOR AMERICAN-STATESMAN)

Third course: Richardson Farms carmelized pork hock and crispy belly with beetroot chili marmelade, creme fraiche, watermelon radish and basil salad from Rene Ortiz of La Condesa

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(Liz Chapman FOR AMERICAN-STATESMAN)

Fourth course: Cripsy braised lamb and bison breasola with yaupon honey and turni puree, garden greens and mustard tuile from James Holmes of Olivia

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(Liz Chapman FOR AMERICAN-STATESMAN)

Fifth course: Quail with fuyu persimmons, fried cashew miso and marigold from Paul Qui of Uchiko

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(Liz Chapman FOR AMERICAN-STATESMAN)

Sixth course: 'Season of the Witch,' fall harvest from the farm from Shawn Cirkiel of Parkside

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(Liz Chapman FOR AMERICAN-STATESMAN)

Seventh course (dessert): Goat's milk marogol cremeux with apple and quince confit, marcona almond brittle, Pedro Jiminez sherry gastrique