Confit Byaldi & French Cheese Grazing Board

When a bunch of little chefs request movie accurate food, you provide movie accurate food.

Confit Byaldi/tian – Blended Piperade with espelette pepper, layered yellow & green courgette/zucchini, japanese eggplant, and roma tomatoes brushed with garlic & lemon thyme infused olive oil. Baked w/ cartouche @265°F/130°C (high elevation) for 2h then sprinkled with parsley.

Piperade vinaigrette – Blended Piperade, EVOO, balsalmic vinegar (Modena), lemon thyme, & chestnut honey.

French cheese grazing board- Double cream brie, comté, pear & rosemary chèvre, morbier, (and swiss emmental & goat gouda), almonds, dried apricot, clementine, strawberry, blackberry, raspberry, & green grapes.