January 16, 2006

Well, we had the Maple Salmon, which is a favorite of everyone’s. We had that with fresh baby carrots, very fancy, and snap peas. Get it, peas and carrots. And we also had saffron rice. Over the veggies and rice I put a tarragon based butter sauce, basically a bernaise without the egg. I used rice wine vinegar and sherry. Just to let you in on a flavorful secret.

We had salad. This whole week will be salad. Tonight will be gorgonzola, no my famous, gorgonzola walnut salad. With that will be a ribeye. Yes you heard me! Over that will be a touch of gorgonzola and some shallot rings. Yum. I’m frying those in olive oil. Very light and fresh.

I’m also having a baked potato with bernaise, there it is again, sauce. Yum. I have enough ribeye for the Winter workshops and one or maybe two Spring and when that is gone, it’s gone.

So far, everyone is happy with the pastel workshop. Stanley is great and he has Suzy, his daughter helping. They are out sketching plein air right now. You heard me. And they are having a ball.