An inmate delivering a charcuterie platter during a food service symposium at the prison where inmates learn the ins and outs of the restaurant industry.
It was one of those unforgettable lunches – a wild game feast with a menu that read like something out of a Jim Harrison essay.
We devoured duck confit salad wrapped in lettuce, oven-roasted pheasant resting atop a Calvados-infused sweet potato puree, braised rabbit ravioli adorned with pickled blueberries swimming in cardamom cream sauce, and tender slices of seared bison loin laid across deep purple mashed potatoes and carrot-ginger puree.
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