New Year's Eve's dinner, from Chef Susan, my artist in the kitchen--Susan, Alexx, Terry
Smoked salmon, deviled eggs, heirloom tomatores with vinaigrette, thinly sliced avocados drenched with lemon juice and sprinkling of Kosher salt, capers, pickles, small potatoes stuffed with sour cream/chive/white wine, asparagus, sliced lemons, minced onion, kale for garnish.
Plus Joullian chardonnay, Castle Rock pinot noir, blizzard outside, fire in the fireplace.
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