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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.
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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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