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Locavore

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Local 121 Chef Dave Johnson shares his uber-fresh, super simple (read: easy to imitate) summer menu to take advantage of prime growing season in Rhode Island.

food shotBreakfast
“Toad in the Hole”
Made with Olga’s pain de mie and Rhody Fresh eggs

Served with a side of Narragansett Creamery yogurt and just-picked Cedar Edge Farms strawberries

To drink: a cup of New Harvest black coffee

Lunch
Heirloom Tomato Sandwich
Made with Brandywine heirloom tomatoes from Arcadian Fields, Seven Stars focaccia, and Narragansett Creamery ricotta infused with chives, parsley and sage from Red Planet

Side salad of mixed greens (rocket mix) with cherry tomatoes and suyo cucumbers from Red Planet and shaved red onion from Urban Edge Farm, tossed in honey champagne vinaigrette

To drink: Irie Gunpowder Green Tea

Dinner
Appetizer
Steamed edamame
from Ledge Ends Produce, with sea salt

Entree
“Beer Can Chicken”
Made with whole brined and roasted Baffoni’s Farm chicken
 
Served with roasted Sosnowski Farm potatoes and onions

Side of grilled ratatouille made with tomatoes from Steve Siravo’s Farm
in South Kingstown and zucchini,
summer squash and grilled red onions
from Ledge Ends Produce and Cedar Edge Farm

To drink: Narragansett Beer

Dessert
Honeydew Melon Granita
Made with melon from Ledge
Ends Produce

To drink: Sakonnet Vineyards Ice Wine

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- July, 2008

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