Straight from the Garden to the Plate {MEarth}

Some kids have a favorite musician or athlete. Mine has a favorite chef. What a treat to help Chef Brad Briske of La BalenaCarmel pick some things for the MEarth Sustainable Chef Dinner this week. The Enthusiastic Kitchen Elf was thrilled...and he was chuckling to himself about some menu secret.

They picked onions, garlic, borage, amaranth, peppers, and more!

Then, on the day of the dinner, D helped Anna pick nasturium blossoms...

It's so neat to see something go straight from the garden to the plate.

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Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

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Culinary Adventures with Camilla

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