BREAKFAST --- coffee
LUNCH --- steamed vegetable buns
AFTERNOON-TEATIME --- apple
DINNER --- salad of daikon, radish sprouts, and Lachsschinken | homemade focaccia | roasted baby vidalia onions with sherry vinegar vinaigrette, allioli, lingon garlic chutney, topped with blue gouda, roasted pinenuts, and chives | spring stew of fingerling potato, peas, onion, and leek | chive frittata
- A day of bread making and onion roasting. A loaf of focaccia begins at 10am in the morning with the poolish pre-ferment, and comes out of the oven at 5pm, just in time for an early dinner.
