For this incredible team effort, I provided the bowls to mix in, pots to boil in and processor to process in. On the table sits pumpkin soup with pie pumpkins from Providence Farms, double oat bread from Pleasanton Bakery and salad with ingredients from Ann Arbor Farmers' Market. Lastly, there are two tall candles. Based on our experience, I do not recommend doing a candlelight dinner with a table full of people younger than 27.
I welcome any of the co-chefs to add the soup or salad recipes in the comment section.
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