Stanford Women’s Club Holiday Party 2010

Polenta cakes, stuffed with candied beets

Shrimp w/Beurre Rouge Sauce

(the dried mission figs really stepped this reduction sauce up a notch)

Polenta, parsnips, coconut milk

w/arugula, fig balsamic vinegar

dusted with cardamom

 

Pad Thai Basil Bites

w/a raw Pad Thai sauce

over zucchini rounds

Persian cucumbers dipped in lime,

with kumquats and black truffle oil

Raw Crepes w/Raw Hoisin Sauce

 

Roasted Brussel Sprouts

Almond Cream

Raspberries