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We stopped by Paradise Farms for Brunch in Paradise this past Sunday. We were treated to a gorgeous parfait made with mango puree, Knauss Berry Farm strawberries and chef Kira’s homemade muesli. Keep reading to view the pictorial.
We then had a platter served family-style with roasted oyster mushrooms, caramelized onions, Hani’s goat cheese and baby pea shoots.
This was followed by a brassica salad surrounded in a crown on Teena’s Pride heirloom tomatoes in a light vinaigrette.
There was a hearty dish of calabaza (squash) stuffed ravioli in a brown butter and malabar spinach sauce.
We ended our brunch with these tasty little fruit cookies. If you would like to know the remaining schedule of Brunch in Paradise, visit paradisefarms.net.
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