Another knockout cooking club feast, each dish using local summer ingredients.
Photos by Brett Levin
Stuffed Squash Blossoms
Belfiore Cheeses, Berkeley. Squash Blossoms, Miramonte Farm, San Juan Bautista.
Chilled Corn Soup with Chili Oil and Mint
Mint, home grown. Straus Creamery, Marshall.
Greens topped with Nectarines and Homemade Ricotta
Self Picked Nectarines, Brentwood. Straus Creamery, Marshall. Olive Oil, Bariani, Sacramento.
Heirloom Tomato Tart
Belfiore Mozzarella, Berkeley.
Mung Beans and Rice with Spicy Tomatoes
Tomatoes and Cilantro, Her Farm, Fresno.
Blueberry Boy Bait Cake with Sour Cream Ice Cream
Blueberries, Serres Ranch, Mendocino. Claravale Farm, Panoche, Central Valley.
Flight of Ice Creams
Peach Tea with Ginger with a Rosemary Pine Nut Shortbread
Toasted Almond with Candied Cherries and Dark Chocolate Sauce
Straus Creamery, Marshall. Eggs, Petaluma. Peaches, Capay. Rosemary, home grown. Cherries, Brentwood. Chocolate, Burlingame. Kumquats, De Santis Farm, Fresno.
Navarro Edelzwicker, Philo, Mendocino County. Anchor Steam Summer Beer, San Francisco. Hetch Hetchy Tap H2O, Yosemite.