Joni Sare, cooking instructor

5-course, pretty much Paleo, gourmet lunch

I recently made this 5-course luncheon for 2 people (well, 3 people if you count me, yet I ate after they had their dessert course).

The amuse bouche:

Dehydrated roasted apple and cured bacon, and raspberry


The soup:

3-Melon Fruit Soup

salted and soured with Umeboshi Plum Vinegar

The salad:

Nicoise Salad w/ahi tuna quenelles

topped with smoked salt

The Main Course:

Beef Short Ribs w/Chinese 5 Spice,

steamed in parchment for 3 hours


Strawberry Cream Sorbet

with Coconut Milk and

touch of Port Balsamic Vinegar

(dairy free, sugar free)


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