A lunch prepared for Foundation Course participants at the Concord Institute, by Leo Andersen and a team of willing assistants. A delightful, golden plate made up of Panfried Polenta (with grated Carrot and Rosemary), a White Bean Stew, Roasted Sweet Potato and Blanched Kale with Sauteed Mushrooms and Garlic, dressed with Ume Vinegar.
