we always hit the grant park farmers market the day of our dinners to look for some last minute goodies. this week we discovered these leek flowers. a long hollow stalk with a bulb of flowers on top. it looks a little like a prehistoric chive and tastes great. we used the flowers to garnish a dish and then sliced the stalk and pickled it for a later garnish.
green garlic and garlic scapes are thinning out, and if you haven't used them, you are missing out on one of our favorite spring ingredients.
we start this weeks dinner with chicken liver pate, small batch kumquat marmalade, radish salad and grilled h&f bread.
next up, korean shrimp cocktail of tybee island shrimp, housemade kimchi, and wonton.
for the main course we prepared seared cobia with love is love green beans and shaved fennel, grape tomatoes, bacon, basil and BLT sauce.
and we finished up with basil cake, pearson farms peaches and soft whipped cream.
thanks to all who joined in (michael, jacqueline, erich, thanousinh, doug, donna, daniel, kim, iman and dori)!