Dinner in Paradise: A Photo Recap and Chef Heavyweights
|Oyster hors d'ouevres|
And the first course was a tuna Niçoise, with a trio of tuna with Paradise Farms greens, Homestead organic green beans, dehydrated olive soil and meyer lemon gelatin. The dish was complex in flavor and textures.
Then we tried a Triggerfish ceviche with Teena's Pride Heirloom tomatoes that we had a lot of fun putting together. They gave us all our ingredients so we could customize our dish, which was spicy with ginger and all-around a bright tasting course.