Second Dinner!

Our second dinner: Alice Waters and Chez Panisse-themed after we went to a fabulous talk by Alice at Scripps College. As pictured, our menu was a good mixture of California-French cuisine.

First Dinner's Menu!

Menu from our first dinner

Beet and goat cheese salad on spinach leaves with a red wine vinaigrette

Hand-made egg pasta with fried sage and butternut squash

Julia Child inspired flour-less chocolate cake with a bourbon white chocolate cream sauce and pomegranate seeds

Catering the Wine Tasting

Res Ed put on a wine tasting night for students last week. Michael and Emily catered the event. Here are a couple of photos from the day. We made focaccia with basil and with a purple sweet potato and rosemary. Also, we carmelized beets and sprinkled them over creme fraiche. Our third dish was a torta espanola with onions and potatoes. Michael created a delicious roasted pepper dip on top of crostini. For a sweet dish, we made the Gourmet's recipe for almond cherry biscotti!