573 Magazine Nov 2016 - Page 118

We asked Chef Adam Glenn about his meal. The meal started with a fruit and cheese board.  Followed by a tomato strawberry arugula salad, simply dressed with lemon juice and honey.  Also a sweet corn soup made with corn from our family farm.  The entree consisted of smoked prime brisket and citrus peppercorn chicken.  We had apple bread pudding with cinnamon ice cream.  The potato dish is of my creation in between a boulangerie and a pommels Anna. The vegetable dish with the purple delight sweet potatoes, oh Henry sweet potatoes, baby gold potatoes, kale, onions, all locally sourced from Mike Mueller’s greenhouse.