Last night we took you to S. Korea with Chef Tory Miller’s “Red Dragon” pie. Tonight we’re going to the Alsace region of France with this special made possible by Uplands cheese Pleasant Ridge Reserve.
Introducing the classic Tarte flambée pizza. Pleasant Ridge Reserve cheese, béchamel, neuske’s bacon, local mushrooms, caramelized onions, fresh thyme and ground black pepper. The pizza in the photo was scarfed down in about 10 seconds by the kitchen! It’s one of my favorites.
This is a one of a kind pie made with America’s most award winning cheese.
Salad: mixed berries, vitruvian farm greens, daikon radish, toasted almonds, fresh ricotta cheese and raspberry cucumber vinaigrette.
Spring burrata: house made soft Italian cheese with macerated berries and microgreens from vitruvian farms.
Dessert! Honey panacotta, macerated berries.
See you tonight!