So, hey.  if you’re thinking you’d like pictures of your business and the stuff you make, you might want to contact me: hello@yours4food.com.

CoCo St. Paul

Old Leura Dairy

I was lucky enough to spend a couple of days at this inn in the Blue Mountains in AU.  It was a fantastically beautiful rehab of an old Dairy.  We stayed in the old milking barn which had been outfitted with entirely recycled materials.  Or rather 92% recycled materials as each cottage/room had a different percentage of recycling.  It took everything I had to not try to move in.

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Photographs are the sole property of Kris Hase and can not be used without her permission. You can, however, purchase prints if you like.

Guess what? Dinner starts with some bread and charcuterie on boards. Niki starts with the slicing.

Umm… Garlic bread, yum.

Peas are a cooking for the 3 pea salad.

Some pea on pea on pea action with blue cheese and pork business sprinkled on.

While the diners are enjoying the salad Emily fries up the tempura, goat cheese stuffed squash blossoms.

Making Swiss meringue over an open fire with no electricity. The meringue-a-thon begins.

Wine likes beer, beer likes wine – time to get hitched.

The meringue-a-thon hand off.

Catlin works on the soup assemblage.

The finished soup – cold beet & strawberry with a bit of house brewed ginger ale added in. There’s that goat cheese stuffed tempura squash blossom on top.

Niki stars working the next course.

Scott continues the meringue-a-thon.

Oh, this is the next course… Time for pork. Hungry?

This is our new friend Chuck.

He came from Solo Vino in St. Paul.

We like Chuck.

So does everybody else.

Pork with potatoes cooked in cream & braised greens.

Brian from Fulton chatting about the beet green infused IPA – yum. It goes really good with the pork.

I think they like the food.

Now we need to start on second dessert. We like our ganache smoked.

Scott forgives Michelle for taking credit for the meringue.

The Salty Tartletts show off their new farm boots.

Pampuch throws down with the dulce.

Desserts always go better with fire.

Desserts also go better with wine.

This is dessert, shortbread cookie with dulce de leche, raspberries, fulton spiked gelato and swiss meringue.

The garnish for second desert.

Oh, this is second dessert.

Thank you everyone!

Fun was had by all, I say!

Photographs are the sole property of Kris Hase and can not be used without her permission. You can, however, purchase prints if you like.

(Warning, there are a lot of cows in these pictures.)

Mike Philips from the Craftsman stopped by to lend a hand for 12 hours or so. Forager Kathy was even so kind as to bring mushrooms with her.

I bet this brisket is going to come in handy later.

Getting appetizers ready for the people, this one was lamb.

We even got to have fresh made pizza again.

Surly Cynic is the beer for the appetizers and it’s perfect for our sunshiny day with pizza.

Dave Minar starts off the tours for the people while Flo minds the store.

Waiting for Dave.

Welcome!

We’ll wander over to dinner together.

The first wine Chuck brought is this Vino Verde from Portugal.

We always did wonder how Chuck managed to dress himself in the morning; it seems there’s lots of spinning.

But in the end he gets his spiffy new shirt on.

The first course, veal carpaccio with sorrel, tiny cucumbers and beets pickled that day.

Next up, Ben puts the finishing touches on the bread salad.

Yum!

Mary from Grand Cafe raises her glass to the chefs and new friends.

The main course; brisket in BBQ sauce du jour with green beans, hen of the wood mushrooms, baby potatoes and gerkins pickled that day.

Having your picture taken with cows is all the rage in these parts.

The cheese course: Alemar Camembert style cheese, one fresh, one aged with housemade cracker, rhubarb paste and pickled ramp.

Ben topping of the chocolate pot o cremes that are about to be dessert.

This is our new friend Jerrod Johnson from Surly who is telling us about the Coffee Bender that’s being served with dessert.

They can be completely satisfied that their food makes good food.

Jim takes a moment with the cows. It seems he wants to ride one.

Can you believe that nobody is looking at that sunset?

moonrise over cows

And they all lived happily ever after.