Andy the farmer challenges Jason and Joseph each year to make a meal in January where every course includes radicchio.

This year the menu included:

CastelFranco and Verona Radicchio with lemon, garlic dressing and Sou Young's aged goat's milk cheese
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Baked local Petrale Sole with CastelFranco and Chioggia radicchio, grapefruit and Umbrian Olive Oil
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Goose Raviol with grilled Pan De Zucchero and thyme jus (Jason prepared goose at Andy's request: last year wild geese ate most of Andy's radicchio patch!)
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Grilled Lamb T-Bone with brased Verona radicchio and nettles risotto
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Handmade goat's milk cheese wrapped and baked in Chioggia radicchio and finished with a 12 year old balsamic

GLOBE: 415-391-4132 ||| 290 Pacific Ave at Battery

from the Jan. 2004 meal	Radicchio di Treviso, one of 5 varieties we grow.