a few TBS of grated Parmesan Cheese to garnish. With meaty tart Kalamata olives, choice ripe tomatoes, salty briny Greek Feta cheese, baby spinach, garlic, oregano, and a few other odds and sods, this went down a real treat
If I have to nitpick though, I'm wondering where the Parmesan cheese went. Since it has been over a month away since we've had our food tasting at Josiah's, I can't exactly remember anymore the texture nor the taste of the sundried tomato and cream cheese roast chicken, and the spinach and mushroom cobbler
Zucchini Cream Soup, topped with crisp parmesan cheese, roasted tomatoes and basil. Spinach and Ricotta Ravioli, topped with sage, brown butter and walnuts
Hatch 22's signature NYOB (Not Your Ordinary Benedicts, P 445), fresh baked muffins topped with wild mushrooms, sous vide eggs, Italian ham, sauteed spinach and torched citrus hollandaise. Monkey Business (P 430), soft buttermilk pancakes topped with caramelized bananas, chunky peanut butter, candied walnuts, cinnamon, and caramel, crowned with marshmallows. The Siggy's Special (P 395), a comforting pasta dish with warm spaghettini, roasted tomatoes, herbed garlic oil, capers, garden herbs, and shaved parmesan tossed with flavorful garlic butter croutes. For dessert, try some of Hatch 22's cakes and freshly baked pastries. The White Cake (P 210), one of Hatch 22's elegant cakes
Top each with a bit of Parmesan cheese and serve immediately. These were the perfect size for a first course and so I created a tasty spinach, cranberry, red onion and blue cheese filling to serve in them
