Still River Cafe

For my Mom and my Annual Girls Christmas Dinner, we went to the Still River Cafe. I've blogged about the restaurant before here, but it is worth saying again how wonderful it is. They have a huge garden outside where the vegetables are harvested and they only use local purveyors for dairy and meat.

My Mom and I opted for the 10-course tasting meal and were overwhelmed with the beautiful, creative food. This is not your basic fare. Here are two of the highlights:

I misplaced the menu, so I cannot quite remember the details, but here is a goat cheese custard, which a light goat cheese foam topped with American Paddlefish caviar.



This course was full of special morsels. In the center of the plate, the yellow yolk on top of the minced purple beet is not an egg. It is pureed golden beet in a casing, that when popped, oozes just like an soft-cooked egg. Extraordinary. And the carrots to the right are done sous-vide. A term I had only heard on Top Chef! Other items were crispy kale and pickled pears. So adventurous!



And here are two rosey-cheeked, full-bellied, satisfied ladies!