Boone Dawdle Culinary Contributors

We'd like to offer a heartfelt, mouth-watering THANK YOU to all of the culinary contributors who are helping us serve up some tasty treats along the trail and at the winery. Please show them your support as well. 

And here's the menu for the local foods picnic, prepared by Joshua Smith, executive chef at the Les Bourgeois Blufftop Bistro.

Shaved Missouri Legacy Beef Prime Rib, Arugula & Norton Vincotto Braised Onions on Uprise Baguette

MO Grain Project Wheat Berry Salad with Moroccan Spiced CCUA Summer Squashes & Deep Mud Farm Carrots

Salad of Happy Hollow Farm Heirloom Tomatoes, Cucumbers & Tropea Onions, CCUA Dill & Buttermilk Dressing

Pesto potato salad with Terra Bella Green Beans, Pierpont Basil & Nicoise Olives

Garlic & Balsamic Marinated Sunray Tempeh with Duzan Farm Peppers and Onions over War Eagle Mill Polenta

House Made Chaurice Sausage and Red Bean “Chili” over Rice

Baked Penne “alla Norma” with CCUA & Terra Bella Tomato Passata, Eggplant, CCUA Basil & Ricotta Salata

Vegetarian Lasagna with Pierpont Farm Swiss Chard, Chickpeas & Smoked Paprika Besciamella

Bread Pudding: Uprise Batard, Nutella, Hazelnut

Oatmeal-Apple Crisp

Broadway Brewery Columbia Center for Urban Agriculture Deep Mud Farm
Fresh Beets Artisan Popsicles Happy Hollow Farm, LLC Kaldi's
Les Bourgeois Missouri Legacy Beef Pierpont Farms
Pizza Tree Sparky's Sunray Tempeh
Uprise Bakery
 
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