Still dreaming of vegetable mosiac

The days of summer are getting away from me, and little time for blogging. Luckily, great food memories linger. Monday night at Gibbet Hill Grill in Groton is one of them.  Chef Richmond Edes went all out at the Farm-to-Fork dinner, creating fantastic food with vegetables from the new vegetable garden on the property and local meats, dairy and cheeses.

The striped bass with black trumpet mushrooms, honey-roasted heirloom tomatoes and sweet and hot pepper emulsion was great, and so was the duck with potato millefeuille, watermelon radishes, chard, and stewed Mayflower plums.

But my favorite was the assiette of summer vegetables — a gorgeous arrangement of raw and lightly pickled fennel, radishes, green and yellow beans, nasturiums and herbs with a little carpaccio of River Rock beef. Just what summer is made of!

Congratulations to Gibbet Hill, the Webber family, and their chef for an inspiring meal.