Saturday September 7 marked the fourth Consortium sponsored five course dinner on Bannerman’s Island.
Chefs that attended included
Chilled carrot ginger soup with caramelized pistachios
Continental Organic’s meslcun salad mix with local cranberry beans and cardoons
Chicken bratwurst with corn cakes, spicy cabbage slaw, and chipotle yogurt sauce
Sprout Creek cheese with roasted red pepper jam
Raspberry curd tartlets with crème fraiche