Breakfast: Parfait made from Cherry Republic granola, organic yogurt, and American Spoon lemon curd (from Petoskey, MI).
Lunch: A picnic in a local park made up of various MI veggies, hard goat cheese, boiled eggs, and blueberries.
Dinner: This was cooked on the grill to keep the house cooler – even the muffins!
• An appetizer of nasturtium blossoms stuffed with goat cheese
• Eggplant parmesan including local eggplant, egg dip, and tomato sauce
• Michigan wine – Circa Winery’s 2007 Pinot Grigio
• Blueberry spelt muffins including the following Michigan products: spelt flour, soy oil, soy milk, sugar, egg, blueberries, and honey.
Hi Theresa - I am following your blog now on my blog reader! Thanks for all the inspirational writing! See you soon - Amy from Art of the Table
ReplyDeleteGreat blog! I was just at the Sam Adams brewery in Boston and they said hops are the only ingredient they import - from Germany. How cool!
ReplyDelete- Liz (Liz's Lemon Bowl - http://lizslemonbowl.blogspot.com)
Love those nasturtiums.
ReplyDelete