Tapas at home again. This time to welcome Ros and David to the Phoenix. Also invited were Nancy, Pat, Hugh and Mary. The menu is almost a repeat of last week's, but this time my camera was ready, so a took a few shots to document it for the blog. Al around a great evening, if I may say.
 |
| Baked Idaho Potato Chips with Ibiza Sea Salt and Peppadew Peppers |
 |
| Chèvre, Cream, Fleur de Sal and White Truffle Honey |
 |
| Fresh Figs Baked with Prosciutto and Clover Honey |
 |
Red Pepper Scallop Ceviche with Hojiblanca EVOO
and Red Jalapeño Ice |
 |
| Shrimp Toast with Chèvre, Shallots and Lemony Aioli |
 |
Warm Tomato Confit Salad with Fresh Mozzarella and
Sweet Barnea EVOO-Kalamata Balsamic Vinaigrette |
 |
| Turkey Meatballs with Saffron-San Marzano Tomato Sauce |
 |
Flamenco Quail Eggs with Asparagus, Red Pepper
and Spanish Chorizo |
 |
| Moroccan Surf ‘n Turf with Lamb, Shrimp and Brava Sauce |
 |
Savory Bread Pudding with Hot Italian Sausage, Fennel,
Asparagus and Goat Gouda |
 |
| Vanilla Ice Cream and 2007 Don Pedro Ximénez Sherry |
 |
Same as previous... this picture illustrates the way
to eat this dessert. The sherry is poured over the
ice cream to give it a sweet toasted caramel flavor. |
 |
| Espresso-Dark Rum Chocolate Mousse with Smith Woodhouse Port |
 |
| Patti Mayonnaise, Sharon and Thomas end the evening with a singing performance |
No comments:
Post a Comment