We had another successful year at the Just Food, Let Us Eat Local Fundraiser. And this year was bigger than ever with nearly 650 attendees.
Our dish: Rabbit Confit and Wild Mushroom Ragu with Shelling Beans and Cauliflower Puree won the praises of many, and offered up a comforting hearty bowl of early autumn goodness. The shelling beans were looking so gorgeous we decided to put them on display! Thanks to Sous Chefs Danval and Kimberly for making each dish come out hot and gorgeous. Looking forward to the conference this winter!