Thursday, December 17, 2009

BAKERIES TIME at last

It's been a real haze starting our pop up restaurant. But at last, here are the fruits of our toil. And we are now in full swing, and it's really fun. St. Etienne has been on the sounds system and we've been churning out Syllabubs and stews to the masses.

Mango and Cinnamon Syllabub

Wild Mushrooms for frittata, a paprika and chickpea stew, and Black beans to go with belly pork

American Slaw, bread and oils for the tables

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