Duck Liver, quick pickled blackberries, and black truffle mousse on mini toast.  We then paired it with hen of the woods mushrooms that we sautéed and glazed in marsala and our World Kitchen Pickles, made from our signature picking solution – an old fashioned brine.

This hors d’oeurves was for an event I did for the National Abilities center.  It was the Red White and Snow Dinner, part of the Chef and Vendor series they host annually.  This year I prepared a rocky mountain inspired dish for 11 people at Deer Valley in Empire Pass.