UB farm to table
The menu: * Kale salad with squash, zucchini, cucumbers, and herb vinaigrette * Butternut squash bisque with local honey, smoked blue cheese, and fried red mustard greens * Roasted pork loin topped with Jezebel sauce over sweet mashed potatoes, braised collards and red mustard greens topped with confit pork belly * Tiramisu The table settings and centerpieces: * Garden gloves with cotton bolls * Small galvanized buckets containing gardening tools…
