We just got some wonderful stuff from Windfall Farms, Ronnybrook dairy and Mignorelli Farms at the Greenmarket today to supplement our lamb meal. The protein of course is all taken care of by Apple Pond Farm’s lamb, with some help from Queens County Farm Museum’s luscious pork and protein-rich eggs. We’ll also hopefully have some surprises for you on Friday that aren’t mentioned in the below, almost-final menu (cough — lamb head in the fridge — cough).
Canapes
Lamb pate mini “banh mi” toasts
Thai green curry deviled eggs
Deep-fried lamb sweetbreads with soybean flour and yuzu salt
Edamame hummus with wonton crisps
Lamb Belly/Pork Belly Lettuce Wraps
shiso, pickled turnip, spicy almond sauce
Lamb Gyoza
apples, Queens Farm honey, beet-stained yogurt and cucumber sauce
Taiwanese-style “Three Cup” Lamb
turnip-apple puree
Sous-Vided Lamb Neck and Baby Kale Salad
lemon-tofu vinaigrette
Curry Carrot Ice Cream
cinnamon-sugar dosa, Ronnybrook Farm dairy
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One Comment
All of this food sounds AMAZING!