Rabbit Sausage with Curried Onion Sauce
The curried onion purée added the perfect kick to the juicy rabbit sausage.
Prawns with Romesco
Nicely grilled, with a bit of heat.
Hen of the Woods, Egg Yolk, Aligot
These chewy little toasts were a standout: spread with aligot, drizzled with creamy egg yolk, and topped with tender hen of the woods mushrooms, greens, and nutty shaved Parmesan. All in all, a perfectly layered bite. Five (or ten) of these would make an fantastically rich breakfast.
Grilled Potatoes with Onions, Beef Fat, and Applesauce
Simple food made indulgent. There's beef fat for richness, and the thick applesauce was a great sweet counterpart to the salty potatoes.
Chorizo chili with Raisins, Beans, Peanuts, Chives, Parmesan, Sheep's Milk
This unusual combination of ingredients was more reminiscent of a Thai curry than chili.
Oysters with Spicy Apple Slaw
The crisp slaw, sweet with a hint of heat, was a perfect textural companion to the slick and soft oyster.
Made from Northern Spy and Liberty apples (those are out-of-hand apples!) in Granville, NY. Slyboro also had a sweet Ice Harvest cider for tastes.
Foggy Ridge's Serious Cider
This dry, champagne-like bubbly cider is made from Dabinett and English cider apples grown at the Foggy Ridge farm in Virginia.
Hudson Valley Farmhouse Cider
This deeply colored and not super bubbly cider is made of a blend of Gala, Fuji, and Honey Crisp apples in Staatsburg, New York.
Farnum Hill's Dooryard
Made in small batches that can come from up to forty types of apples (usually among them English, Yarlington Mill, Fabinett, and Ashmead's Kernel), each bottle of Dooryard has a number on it so that you can look up the specific batch. This way, Farnum Hill can encourage variety, instead of getting rid of batches that don't match an intended flavor profile. Farnum Hill is located in New Hampshire.
Bellwether's Heritage Cider
This still cider from Trumansburg, New York, tasted more alcoholic than the others.