Roasted Beet Salad
Leek Vinaigrette
Chatham Halibut
Slow-Roasted Venison
Crème Brulée

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Baby bok choy and hen-of-the-woods

Ingredients:
4 heads baby bok choy, halved and blanched
vegetable stock
1 Tbsp butter
1 lb. Hen-of-the-woods, cleaned and separated
1 shallot, minced
1 tsp chopped thyme
1 tsp sherry vinegar


Procedure:
Cook the mushrooms over medium heat in a saute pan with a little oil. When nicely caramelized, add chopped shallot, thyme, salt, pepper and a drop of sherry vinegar. In another saucepan, glaze the bok choy with vegetable stock and butter until hot.

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