by The Stop Community Food Centre, a ‘Certified Good Food Fighter’
Here’s Chris and Scott’s menu for our June 17, Food For Change dinner at The Green Barn, all paired with wines from Southbrook:
Grilled prawns with braised rabbit, fennel and arugula
Sweet pea soup with marjoram-infused lebenah
Squid ink pasta with broccoli and oysters with a roasted garlic cream sauce
Aged ribeye over mint-crushed fava beans, cherry tomato salsa and homemade ricotta cheese
Cherry clafouti with peach ice cream
Find out more at http://enterprises.thestop.org/food-for-change
