Squash ravioli in a béchamel sauce with hickory nuts
Spinach and onion salad with hot bacon dressing and dried cherries. This was garnished with heart-shaped croutons made with Washington Island wheat flour.
Pork tenderloin and potato/asparagus gratin.
Dessert was a strawberry/raspberry sorbet with whipped cream and more dried cherries.
Guy and Judy introduced innkeeper, Geri, to Amy Stich of Cherrydale Farm on County P, Sturgeon Bay. Amy has been supplying 100-mile Food Challenge participants with fresh salad greens, spinach, and eggs during the winter months. She also has stored some of her produce, such as carrots and potatoes, garlic and onions, and these are also currently available for sale at Cherrydale Farm. Geri shopped at Cherrydale Farm to provide us with a beautiful local foods breakfast. Geri said, “It was fun and I enjoy being creative”. Here is the breakfast menu Geri devised.
Honeycrisp apple parfait with cherry syrup and cream
Cheese omelet with shallots and greens
Roasted fingerling potatoes
I was personally thrilled with the whole experience. There is no need to consider living sustainably, including making a commitment to eating local foods, a hardship. We can live well and do good to the environment at the same time.
Hyline Orchard, Fish Creek (cherry juice, apples, dried cherries)
(920) 868-3067, http://www.hylineorchardfarmmarket.com/
Cherrydale Farm, Sturgeon Bay (spinach, eggs, carrots, potatoes)
(920) 743-5546, email@example.com
Greens N Grains, Egg Harbor (Island wheat flour)
(920) 868-9999, http://www.greens-n-grains.com/
Door County Custom Meats, Sturgeon Bay (pork)
(920) 746-0304, http://www.dcmeats.com/
Roder Farms, Sturgeon Bay (potatoes)
Renard’s Cheese, Algoma (cheese, cream)