I chose an agrodolce as an appetizer: plum compote dolloped on a spread of gorgonzola cheese and non-gluten cracker.
The second appetizer was fresh medium sized shrimp and plum skewer. They were marinaded in a soy oil (alternative to other types), lemon, cilantro herb and locally grown hot red chile pepper then grilled.
The main course wasn’t up to me but dessert was. It was plum and peach parfait - the hit of the night! A pretty healthy alternative I’d say. Greek yogurt mixed with local honey layered with stewed plums and peaches -- the stew included cinnamon, vanilla bean and star anise and topped with toasted walnuts. Unluckily, I didn’t get pics of that one, but you can get the recipe here.
