A Gourmet Graduation

Last Friday we held a tasting at the Natural Epicurean Academy that marked my graduation. Among our guests was the illustrious Lazy Smurf blogger with her super nice camera. She captured some beautiful images of the menu that we designed & prepared as a class.

I played a special part in making the ginger stuffed cherries, risotto a strati with roasted beets, and cremini mushroom soup with rosemary skewers (pictured below).

Photography by Lazy Smurf

Photography by Lazy Smurf

And I must say, of all the elements of the menu, I think the simple combination of ginger and cherries was the most striking. My fellow graduate who conceived this combination was inspired by the compact packaging of garlic stuffed olives. This zippy little bite is a perfect start to a meal because the pungent pickled ginger gets your circulation going and the sweetness of the cherry prompts your appetite to pick up. Hats off Donnalyn, you are the best chef!

To impress guests at your next dinner party, start out with these ginger stuffed cherries. Simply pit fresh cherries and place a rolled-up piece of pickled sushi ginger inside. Brilliance!