Thursday, October 25th, 2018

Meal 1: Roasted beets over celeriac-potato puree with a horseradish and roasted garlic cream sauce. Garnished with parsley.

Meal 2: Spiced winter squash and black bean tacos on corn tortillas. Garnished with salsa roja, queso cotija, cilantro, radish, and lime wedges.

Salad: Kale salad with a Mediterranean dressing, chopped heirloom tomatoes, red onion, and local Monteillet feta.