When Dean and Kurt went to Yellowstone this summer, we agreed to feed the animals and keep watch over the farm. As a "token" of their appreciation they took us out to dinner at the Bayport Cookery on Friday. The chef chooses what to serve. It was a five course celebration of garlic. Everything had garlic in it. A good time was had by all.
First Course: Savory Garlic Panna Cotta with two forms of salmon (salmon cake and salmon pate), lobster mushrooms and aged balsamic vinegar.
Second Course: Shrimp Souffle with saffron garlic whipped cream.
Third Course: Duck Breast with roasted garlic, green olives and Israeli couscous.
Intermission: A palate cleanser of cucumber ice with candied apricot
Fourth Course: Thousand Hills New York Strip with wilted spinach, brazed oxtail, baby beets and a garlic confit.
Dessert Course: Blueberry Tart with berry compote and fried garlic ice cream.
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