farmers market green salad with pears, roquefort and topped with caramelized pecans
harvest soup
butternut squash ravioli in a browned butter and sage sauce served with sweet potato fries and green beans
citrus orange pecan pie with bourbon whipped cream
feeling the pressure, it was adrienne’s first time hosting dinner for the ladies of the travelling crockpot and we couldn’t be more thrilled to have her back to cook for us! her main goal was to use the most local and in season food that she could and to make her own pasta. in the end she was surprised at how time consuming everything was with all the little steps that were involved. if she could do it over again, the citrus and bourbon would have been omitted from the dessert and the pasta could have been rolled thinner. all forgotten in the end because the taste was out of this world and the atmosphere, you could have plucked out of a romance novel. leaving overly stuffed and with leftovers (Josh is a lucky man that i was taught how to share at a young age, haha) adrienne outdid herself for her first go around. i can’t wait to smell and taste what she comes up with next!
