Constance
Master Chef
There's a gourmet restaurant in a nearby town that has wonderful food. Last time we were there, we asked the waiter to choose our hors d'ouevre, and he came back with a tray of baked brie, smoked salmon on little toasts, and sliced apples.
We also had some fantastic grilled portabellos at a place in Chicago, which I have never been able to duplicate.
I guess my top pick would have to be oysters on the half shell, though.
We also had some fantastic grilled portabellos at a place in Chicago, which I have never been able to duplicate.
I guess my top pick would have to be oysters on the half shell, though.