It’s all about farm fresh ingredients and it started with meeting Chef Angelina Jacobs executive chef at Cabonnay in Manchester NH.
Fishmonger Sal Bramante of Sal’s Fresh Seafood arrived with fresh hake and Angelina proceeded to cook up all the local ingredients of lemon balm, fresh garbanzo beans, apricots, cherries and red onions.
I got to capture the preparation and final results and once I finished the shoot we then shared a great meal.
Check out the recipe in the July/August issue of Merrimack Valley Magazine and look for the article CSA (Community Supported Agriculture) in the Merrimack Valley by writer/editor Doug Sparks.