Food-wise, there’s a lot going on in Ann Arbor and on the G3 front these days. First, G3 held a little picnic on the grass to thank the lovely and multi-talented Suzanne for helping make our blog pretty. There were goat cheese and fig preserve baguettes, fresh berries and the last of the brownies Anne brought from Puerto Rico. Then Maria got very excited about the arrival of the first strawberries in the market. Nick got even more excited. He falls asleep cooing the word “berries” to himself.
They were small and had too much green in them, but each (trimmed) bite was like some kind of summer narcotic. Maria and Shana are splitting a Tantre Farms share this summer, and the first box arrived today. There were asparagus, spinach, radishes, lots of lettuce, over-wintered potatoes, arugula, and assorted mystery greens (Shana thinks mizuna). We’ll report on what the box inspires. So far, Maria had a radish and butter baguette sandwich for lunch (loaded up with pink sea salt) and sauteed some of the mystery greens for dinner (with a roast chicken and some french lentils — all good). Shana reports in by email, as I’m writing this, that she’s eating a salad of red leaf lettuce and fig vinaigrette from the Eve cookbook.
But the highlight of recent days for the stay-at-home portion of G3 (we can’t speak for Anne, who’s hanging out Up North with the extended family) was Shana’s 30th birthday, catered by none other than Shana herself. I figured that Shana wouldn’t want to be bragging on herself, so I told her to let me write it up. She treated her thirty year old self, and her guests, very well indeed. Let’s review:
turkey meatballs w/ ciantro, golden raisins and pine nuts
Rumor has it you can find the recipe here. That’s some prosciutto and melon peeking out at the corner.
spring rolls w/ peanut sauce
Much acclaimed by the assembled masses. Lots of exciting tastes going on.
beef tenderloin w/ horseradish cream sauce
Can you believe how perfectly this is cooked? This from a woman who say’s she’s not all that into cooking meat.
veggies wih romesco, aioli
There was also a very pretty cheese plate (it’s a sign of the quality of the meal that the cheese plate only gets a mention) and a fantastic cake with lime curd and coconut, supplied by one of the guests. In our usual party post-mortem, John and I discussed the food and agreed that the spring rolls and all the sauces were over-the-top good. We most long for the recipe for the romescu. Shana? Spring roll and romescu recipe requested please.
The food was great, but really, the whole party is well worth a mention. The early summer air was warm and sweet, the Kimball family was out in force, Suarez — the band — was playful and upbeat (and quite cute, to boot), Nick and other assorted small ones did some booty shaking, and there was an ample supply of champagne. As an extra added bonus, I got to meet some G3 readers, which both flustered and pleased me. Hey, some of you are actually paying attention! What was your favorite part of the meal?