Lunch for Sunday’s session of the annual Strategic Planning weekend at the Concord Institute. Tempeh Stew with Onions, Mushrooms and Squash; Rice & Barley with Chestnuts; Blanched Savoy Cabbage with Toasted Sesame Oil and Sesame Seeds; Red & Golden Beetroot Carpaccio with Pink Grapefruit, Cyder Vinegar and fresh Dill. A side pressed salad of Celeriac, Apple, Sauerkraut and Toasted Walnuts on a bed of mixed Salad Leaves.
