September 27, 2008

Cooking Club - Local, Seasonal Food

It is almost every chef's mantra to use the best quality, local and seasonal ingredients in their cooking. Our group of amateur cooking club members decided to join them in this.

Our menu included:

Tomatoes from Essex County are simply the best
and are only enhanced with basil right from the garden.
Danielle - Cumin Scented Beet Latkes with Canadian Horseradish Goat Cheese &
Carrot Latkes with Gingered Michigan Applesauce
Beets and carrots from the backyard, doesn't get more local than that.
The ingredients were very seasonal, maybe not so local.
All of this was served with Walkerville Brewery beer and Pelee Island wines.

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