We arrived just in time at the park in Lyondemere (Long Beach) to draw straws for order of presentation. Then we set up our kitchen and got our basket of ingredients. Uncle Bear kept our fires burning at a great moderate temperature all day while we put together our dinner dishes.
We got pork, bacon, lard, flour, butter, turnips, radishes, cabbage, onion, garlic, parsley and some spices in our starting basket. So for our dinner menu we put together: Malopolska Sweet-and-Sour Plum Soup with rolls, 'Hunter Style' Pork Stew (Goulash) with Safron Millet Kasha, Celeriac and Pear Salad (Slaw) with Whole Trout braised in a vegetable stock, 'Armored' Turnips with Smoked Gouda and Cabbage, and Baked Pear Pudding.
And Carlean made sure none of us skipped lunch!
At the end of the day, we got *lots* of compliments and requests for recipes, and a close second place finish. It was a great learning experience - we're already thinking about next year!
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