Pre-summer dinner. To start a frozen beet salad cone (beet/roasted walnut gelato served in a 30 min olive oil brioche cone) or without the cone both with cryo poached arugula, goat cheese and herbs. LN rocks! :-) Main was 48hr ribs (56C) with home made baked beans, modified CS coleslaw and organic caramelized corn bread (again modified CS-used brown butter and put corn, butter cream mix through a sieve- - amazing regardless!).
