The lunch session of the final day of Melanie Waxman’s Seasonal Kitchen course at the Concord Institute.
A bit of pear surgery.
Portugese Potato Soup.
Raw Red Radishes
Pasta with Chunky Sauce.
A meal plate with Pasta dish, Warm Cannellini Bean and Rocket Salad, Leeks with Mustard dressing.
Apple, Pear & Almond Sauce.