CHERYL WIXSON’S KITCHEN
AT RABBIT HILL FARM
presents
GO WILD! with MAINE WILD BLUEBERRIES
ONE
Rabbit Hill Tapas
Bread & Butter Pickles, Old-fashioned Crock Dill Pickles
Kitchen Honey Oatmeal Bread & Italian Flatbread
Rabbit Hill Pate, Rosemary Whipped Butter
Wild Blueberry & Corn Salsa* Bites
Barbour Farm Sparkling Cider 2016 Vintage
Deer Isle Cider Company
TWO
Potage Celine with Wild Blueberry Aioli
Carrot – Celeriac Soup
THREE
Crocket Cove Clam Fritters
Cheryl Wixson’s Kitchen Organic Maine Wild Blueberry Ketchup
FOUR
Grilled Duck Breast with Wild Blueberry Sauce
Gratin of Potatoes & Rabbit Hill Leeks, Butternut Squash
Fennel sautéed with Wild Blueberry Coconut oil
Watermelon Radish & Sprout Salad with Wild Blueberry Dressing *
FIVE: A dessert sampler
Wild Blueberry Cheesecake with Chocolate Cookie Crust
Red Barn Farm chevre
Wild Blueberry Fool *
Heiwa organic tofu
Wild Blueberry “Breakfast” Bar *
Ice Cream Lady Fresh Coconut Ice Cream
* Recipes available at www.wildblueberries.com/schoolfoodservice-recipes/