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In the Organic Kitchen: Fourth of July - The Menu

In the Organic Kitchen: Fourth of July - The Menu

As I shared yesterday, our most recent In The Kitchen with The Chalkboard Mag featured Fourth of July-themed decor elements and a meal to match. And for this get-together, we were lucky enough to have Matt Poley of Heirloom LA walk us through creating an inspired picnic menu perfect for the occasion. I was first introduced to the amazingness that is Heirloom LA several years ago when they catered a gathering at our friend Natasha’s home, and was hooked. So when the ladies of Bash, Please suggested they join us for our afternoon In the Kitchen, I jumped at the chance. Needless to say, our meal was absolutely delicious (and the presentation insane!). See below for the full menu and some of our favorite recipes of the day. XXJKE

THE MENU

Citrus and Herb Macerated Raw Zucchini Salad with Radicchio and Chipotle
Vinaigrette

Endive & Wax Bean Salad with Shelling Beans, Almond Romanesco
Vinaigrette, and Bitter Lettuces

Rat’s Tail Radish Crudite Salad with Ricotta and Mushroom Cavatelli and
Red Frill

Fresh Fava Bean & Chick Pea Veggie Burger with Carrot Ketchup, Sprouts
and Roasted Mushrooms

Fries, Sweet Potato Fries, Aioli, Ketchup, Dips

Fudgey Brownie with Chocolate Ganache and Eclairs

 

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