07 June 2015

What an awesome week it has been for Canton! Hollywood invaded our city for the filming of The Founder, starring Michael Keaton earlier in the week, and they filmed key scenes at the old Jones Mill offices and Canton Theatre on Thursday. Large crowds gathered late it the day on Thursday to witness Michael Keaton shooting out in front of the Canton Theatre. Unfortunately, we had a City Council meeting followed by an Executive Session, so I missed all of the fun. However, lots of my friends got some amazing photos, and everyone had a great time.

Even with large crowds for the filming on Thursday, they paled in comparison to the amazing turn out for First Friday! This month's event was Bike Night, and Main Street Canton hosted both classic motorcycles and automobiles. Gary Lamb and Action Church took the reigns for this event, and they did an incredible job. Of course, Pat Gold and all of the Main Street volunteers went above and beyond to make sure everyone had a great time. A special thanks to Cory Wilson and Jeff Brown who stayed late to clean up after the event, including picking up all of the cigarette butts from Canon Park so it would be clean for Saturday morning's Farmers Market.

The Farmers Market was great again this weekend, and we enjoyed seeing a lot of friends there. I found some beautiful sage from Whim Wham Farms, along with some more of their delicious icicle radishes. Both of these ingredients wound up in tonight's Sunday Supper. After the market, we spent the first afternoon lounging in the pool this season. The water was still a bit chilly, but the weather was perfect. It was a relaxing afternoon and nice harbinger of Summer.

For tonight's Sunday Supper, I wanted to combine my Farmers Market finds with some fresh squash from our plots at the Victory Garden, and I wanted to keep it fairly light. I decided to use the fresh sage to make a Veal and Lemon Saltimbocca, and I served some squash and zucchini in ramp butter on the side. I also incorporated the icicle radishes into a savory chopped Italian salad that was packed with flavor and texture. For dessert, I continued the fresh and light theme by serving sweet cherries in balsamic vinegar and cracked black pepper with a marscapone mousse. Our friends Cory Wilson and John Clark joined us on the Side Porch, and it was the perfect meal to kick off Summer in style.

Later this week, I am off to Chicago for work with my colleague at Grant Design Collaborative, Matt DeFrain. We have two clients and showrooms this year at NeoCon, the world's largest trade fair for commercial furnishings. It will be my 31st consecutive NeoCon, and I always enjoy Chicago. While most of our time will be spent in the Merchandise Mart, I hope we will have time to escape and enjoy a couple of great meals in the Windy City!

I hope your Summer is off to a delicious start as well!




The Menu:

- Veal and Lemon Saltimbocca with Fried Sage Leaves

- Squash, Zucchini, Onions and Garlic in Ramp Butter

- Early Summer Chopped Italian Salad

- Sweet Cherries in Balsamic Vinegar and Cracked Pepper
with Marscapone Mousse


The Recipe – Veal and Lemon Saltimbocca

Ingredients:

4 veal chops, pounded 1/2 to 1/4-inch thick
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup white wine
1/2 cup chicken broth
2 TBSP butter

Directions:

Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.

Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to crisp, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.

Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half.

Add the veal back to the pan and warm through, 2-3 minutes. Remove veal to serving plates, and swirl butter in sauce to melt. Pour a little sauce over each serving of veal before serving.