tenspeed
Executive Chef
Pork tenderloin on the grill, faux risotto milanese in the zoji, green salad.
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I hosted my dinner and wine club last night. The appetizer was crab dip with toast points, and then we moved into soup/salad. The main course was Chateaubriand with demi glace, mushrooms, and a medley of roasted vegetables (purple potatoes, carrots, parsnips, and turnips). Dessert was a diet-friendly cheesecake, sweetened with stevia.