I’ll be in the Chef’s Tent for the first demonstration and tasting of the day on Sunday. I plan to do a Grapefruit, Ginger, & Apple Cider Vinaigrette with Earthworker Farm’s Mark Twang salad mix but may also (or) prepare my Normandy Chicken, in which chicken thighs and apples are sautéed in butter, braised in apple cider, and finished with cream. I just need to figure out an easy way to serve it.

I’ll stick around a bit after the demo for a quick book sale and signing, before I head off to the Redwood Writers Club to make a presentation.