Recently, for a friend’s birthday, we opted to celebrate by staying in. I volunteered to provide dinner.
Camomile roasted heirloom carrots, whipped goat cheese ring, seed brittle and herb garnishes
Roasted brussel sprouts, pan-seared bacon, chicharron, buffalo and blue cheese sauce
Pasta with mushrooms, shaved parmesan and truffle oil.
Pan-seared striploin, squash puree, jus
Chocolate cremeux, caramel whipped ganache, lime pate de fruit and chocolate garnishes