Raising the bar

Here are some highlights from Cuesa's Sunday Supper last night... During the reception, Garibaldi's served delightful little sips of heirloom tomato soup, each served with a crispy arancini and finished with our Traditional blend. Down the nave at Coi's table, baby carrots never looked so good. Daniel Patterson set up a colorful display of crudite, served simply with our "Chef's Blend" extra-virgin olive oil. In order to include the whole spectrum of local foods and chefs, each of the long tables at the Supper was served a different menu. Our feast began with fresh pulled mozzarella and heirloom tomatoes from Colin Dewey of Bix, followed by a duo of tortelli (pumpkin with amaretti crumbles and celery root) by Michael Tusk from Quince. Somehow I found room for each of the six local cheeses on our beautiful cheese platter, and every last bite of the black truffle ice cream. And suppers on sunday will never be the same...