Goat Cheese Tart

Sous Chef Jared Slaven puts the finishing touches on our delicious vegetarian Goat Cheese Tarts, which we served last night at a holiday party for Purdue's Department of Political Science.

Even with temperatures dropping and snow falling outside, we were still able to source the main ingredients. We extend our appreciation to Four Seasons Local Market for the sunshine-yellow eggs, Little Prairie Farms for the bright spinach, and Capriole and their goats for the chevre. The onions came from our very own Juniper Gardens root cellar.