….a Sylvie Rowand!  Particularly when you’re having a large dinner party.  Here Sylvie squeezes out cheese puffs to be served with the “Autumn Gold Soup Demitasse (rutabaga).  You may scroll down for the full menu. Sylvie, a French chef by way of Reunion Island, is also a gardener and our dinner depended heavily on her garden and produce from Sunnyside Farm.  Featured, of course, was Thistle Hill meat, though our freezers are pretty empty. There was a pork shoulder that had escaped our customers; slow cooked with my “special” sauerkraut and kielbasa.  The final presentation was artfully arranged on a platter with the kraut and sausage around the meat. Those who preferred beef, could choose…