Dan Vernia has been over at the Royal Park Hotel lately helping out with all manner of events.  He has come back to us this time with long-time collaborator, Mind Body and Spirits sous chef Patrick Mazur.  The two of them, along with a posse of other MBS pals will be treating us to:
·        Braised pork and polenta napoleon with rhubarb chutney. 
·        Tempeh benedict with or without an egg for veg/vegan options)
Both are served with a poached egg, asparagus and hoop greens.
Don’t forget our “fruit seasonal” (sometimes freeze-onal) regular breakfast choices: Waffles with gingered apples or first-of-the-season strawberries and Lisa’s bread pudding (also strawberry this week, and sweetened with honey until Michigan figures out how to grow some non-GMO sugar!)
A few of the local farms and other suppliers we are featuring this week:
·        Garden Works – sunflower sprouts (garnish)
·        Kapnick Orchard – asparagus
·        Black Oak Farm – bacon
·        Goetz Farm (and Tessmer) – hoop greens
·        Simmons Family Farm – corn meal (polenta)
·        Ferris Farm – flour (waffles)
·        Gonzalo and Lucy Silverio’s garden – a bunch of rhubarb!