Summer Fork It Over with Jamie Cooper Country Estate
Fork It Over Country Estate Style by Jamie Cooper
passed hors d’oeuvres]
Beltane Goat Cheese Toast, Marinated Tomatoes
Scallops with Corn & Zucchini Relish
Chuck-Eye Reuben, Ramp Saurkraut
Mascarpone-Parm Polenta, Sausage, Blueberries & Thyme
[first]
Cucumber & Pickled Vegetable Salad, Buttermilk Dressing
[second]
Zucchini stuffed with Vegetables & Point Reyes Bay Blue, Fresh Tomato Sauc
[third]
Grilled Swordfish, Roasted Carrots, Salsa Verde
[fourth]
Fried Chicken, Potatoes, Corn & Leeks, Grilled Peaches & Onion
[fifth]
Blueberry Semifreddo, Blueberry-Ginger Sauce