When it comes to St. Patrick's Day, Brad Dunn suggests going with the traditional pint of Guinness and shot of Irish whiskey. And, local greens on the menu!
The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. And the lettuce serves as the bowl!
Question: What do you get when you cook two local ducks over an open fire? Answer: The most delicious holiday main course!
These two recipes are especially green: you don't even need place settings! Endive barquettes and Napa cabbage leaves serve as edible bowls.