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Catered by Cheutine

dessert - dinner - recipe - salads - vegetarian

Friday morning began with the usual melon; I also noshed on a pear and handful of Nacho-flavored Beanitos on the drive back from interviewing Eddie.

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When the sun went down, Abe and I headed over to Adam’s, where he and Melanie were hosting a party…

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…cooked by Cheutine. I noshed on a piece of cracker with Brie, Fig Spread, and Almonds while helping her prep her first dinner for 13.

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Bob Dylan helped too.

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He escorted us outside…

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…where everything began.

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Truffled Egg Toasts with Asparagus – a fancified toad-in-the-hole made by broiling thick ciabatta, covering with cheese, cracking a raw organic yolk in the middle, adding steamed asparagus, and sprinkling with truffle oil + sea salt.

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Quinoa Salad with Sweet Potatoes and Apples

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Tuscan Kale Salad (<—True Food Kitchen’s recipe)….

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…Carrot Puree with Brown Butter, Rosemary Beans…

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…and Broiled Lamb Chops with Chimichurri (<—Elise’s recipe).

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For dessert, Lady M Cakes…

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…served serenaded to Trevor

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Green Tea Mousse and Citron Mille Crepes.

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A delicious kick-off to the weekend.

  • http://seventyfivedegrees.wordpress.com katecooks

    that cake looks amazing! i’ve been loving all things green tea flavored lately.