52 Dinners - Week 12: To the Bruschetta Station!

52 Dinners - Week 12: To the Bruschetta Station!
We shared a great evening last night with Leanne, Roberta, and their son Olin.
Lee is a cocktail wizard and owns Blackbird Bar Catering. We’re thrilled that she’ll be bringing her mobile bar to a couple of events on our farm this season. 
Bert is an RN in an emergency room and Olin is a well behaved inquisitive two year old. We laughed a lot and talked about food, booze, being rural queers, working in the wedding business, and building houses.

While preparing for last night I realized that I know nothing about children. Setting the table, I asked Bailey “Do two year olds use steak knives? Wait, do they even talk yet?” I was only kind of joking.

I put together a little bruschetta station with some homemade onion jam, Sweet Rowen Farmstead's cheese, thyme, and salt.
We drank fig Manhattans and some still cider from Quebec. In the dining room we started with a roasted radicchio panzanella. I used a recipe from Ciao Samin, to which I added roasted brussels sprouts and a bacon fat vinaigrette.
Then some very special pork tenderloin, maple butternut puree, and braised cabbage and apples.


This chocolate espresso whisky cake has been my favorite bundt cake recipe forever.
I went to bake it but realized that all of my bundt pans are at the bakery (we rent a commercial kitchen space 5 miles from the farm). So I made it in a sheet pan, sandwiched it with some unsweetened whipped cream and toasted cacao nibs, topped with a bourbon caramel sauce and chocolate shavings, served it with a splash of tawny port, and voila.
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