To introduce ourselves to Baltimore, Three Points Kitchen threw its second real-world, y’all-come-on-over event this past Sunday. Friends from far and near were kind enough to stop by and sample our kitchen’s offerings.
It was a Mad Hatter Tea Party of sorts, celebrating the arrival of the fresh produce of the season–bright pea and mint soup, roasted rhubarb, pencil-thin asparagus with wasabi dressing, duck egg salad on slices of warm baguette fresh from the oven, and radishes, baby greens, and homemade lemon butter slathered over just-baked rye bread. Plus sweets worthy of the Queen of Hearts, if we do say so ourselves.
We stopped just shy of breaking out the croquet mallets. The local Waverly Farmers Market provided most of the produce, including beautiful strawberries from the Eastern Shore that we topped with a St. Germaine Crème Anglaise. And just a few minutes shy of closing, the always-friendly staff at the Wine Source helped us procure all the parts of the Light Guard Punch we served alongside a watermelon lemonade for the abstainers in the crowd.
Want to try out what we ate? Here are a few of the recipes (if you have questions, just post ’em in the comments):
(N.B.: If you have 2 pints of heavy cream, you can make your own butter and use the remaining buttermilk to make this soup. It’s foodie pretension taken to the limit, but also incredibly satisfying kitchen crafting. If you don’t gloat too much about it, it’s really just 100% tasty.)
And finally, this post gave me the idea to embed a peony in a block of ice to float in the punch–a highly recommended decorative touch. Wish I had gotten a photo snap before it melted away.