November 7, 2009 – Garlic Tasting
Today we attended a fundraiser for the Practical Farmers of Iowa. Appetizers for the meal included a variety of roasted garlic varieties.
I was surprised at the vastly different tastes of the garlics. The rest of the meal was ably prepared by chef Donna Prizgintas, who among other things, was Paul Newman’s personal chef. The dinner included a beet gelee on a bed of microgreens, a main course of roasted white carrots and red peppers, along with two kinds of chicken. The meal was topped off with a squash crumble.
Earlier in the afternoon, there was a stop at Northern Prairie Chevre goat cheese farm. Next was a stop at Snus Hill winery, where the meal was served. It’s hard to say what was better – the conversation and company or food!
