My friend, Michele, before 9-11, used to take her large chef's knife with her when she traveled because she loved to cook and never knew when and where there might be some chopping, slicing, or dicing opportunities. She was good and she was wickedly fast!
The passionate love of fine food and preparing and handling the food is foreign to me but romantic. I can't quite grasp it. Happily for me, I have friends that do get it and who on occasion encourage me to pleasure my palate by introducing me and educating me to the very best cuisine. Such was one experience recently.
It started with this beautiful couple and their stunning and elegant wedding. I told your that this subject is romantic.
And I must show you the Maid of Honor, gorgeous Rachel, (yes, who owns a horse,) because then you can observe the black and white with red accent color theme because this is about presentation as well as taste.
The colors were also carried out by Missy's Aunt Nancy and Aunt MaryBeth's attire as they sang a sweet duet.
Because I had a small part in helping with the wedding, my hubby and I received this invitation from the parents of the bride (gourmet chef and chief helper) and the brand new couple (striking and proficient servers) . . .
And when we arrived for our outdoor dinner party, the table was set like this . . .
Poached Chilean Sea Bass,
Shallot & Shrimp Ravioli,
Pistachio Heirloom Tomato Sauce
Shallot & Shrimp Ravioli,
Pistachio Heirloom Tomato Sauce
and
96 Corton Charlemagne, white burgundy
96 Corton Charlemagne, white burgundy
It was so incredibly delicious!
And then came the Second Course
Salad
Oh, dear, I cannot remember anything about the dressing
and types of lettuce but as you can imagine, it was sweet and tangy and crunchy perfect!
Accompanied by
Dave's Homemade Potato Rolls
and
Whipped Honey Butter
Whipped Honey Butter
I must stop right now and say, "Yum!"
The Main Course
Roast Beef Tenderloin
Veal Stock Cognac Reduction sauce
Grilled Asparagus
Truffled Gruyere and aged Cheddar Mac & Cheese
Roast Beef Tenderloin
Veal Stock Cognac Reduction sauce
Grilled Asparagus
Truffled Gruyere and aged Cheddar Mac & Cheese
And let me tell you nothing like this melt in your mouth dish should ever have such a common name as
mac & cheese!
Plus
02 Lewis Cabernet Sauvignon
mac & cheese!
Plus
02 Lewis Cabernet Sauvignon
Dessert
Chocolate Mousse & Raspberry Cream Dacqouise
YUMMMMM!
Port – different styles
Port – different styles
And once more . . . YUMMMMM!