Tuesday, May 24, 2011

Dinner 6: Branching into the Unknown

The menu for dinner 6:

"Oysters and Pearls"
Ashed Chevreax with roasted beets
"Peas and Carrots"
"Salad du Printemps"

Seeing this written... my first thought is, wow, I put together a menu with lots of quotes.  It is also a menu of things that i'm not crazy about (see, e.g., lobster, oysters, caviar - although that is growing on me, and fennel).  And each of these things are spread out between each of the dishes... so we will see if there are any that I love.  Or even like.

(I admit, I obviously know the answers to all of these as I write this, since I made this dinner about a month ago.  The result: a mixed bag.)

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