Had friends over and served Vietnamese spring rolls with 2 dipping sauces--time consuming but so worth it, followed by Thai chicken and coconut soup, and then grilled salmon with lemon dill sauce. For sides there was rice, arugula & radicchio (sp?)salad wit, and fresh asparagus. Red and white Chilean wine helped it all to go down.
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.