Gooseberries

Smoked tomato rice wrapped in sweet potato greens

Pre-meal flower arrangement

The tomato rice wrap plated with cornichons, and speck

Heidi and Devon serving

Steak served with green tomato, grapefruit, purple basil puree and topped with fried leek

Scallops with rosemary

Scallops served with heirloom tomato salad and oregano plantains

Cannelle’s for dessert

Meal prepared by Phil Kerrigan, Ben Turner and Matt Papich . Served by Devon Deimler, and Heidi Gustafson. Menus drawn by Heidi Gustafson. Photos by Heidi Gustafson. Music selections by Matt Papich. Wines selected by Will at the wine source.

Wines:

1st+2nd- 2007, Kermit Lynch, Cotes du Rhone

3rd- 2008, Torrontes, Crios

4th- Terregaie Prosecco (Brut)