Tomorrow, my friend Evan and I will be cooking a dinner for 35 people. It is all part of been asked to guest chef at a local bi-weekly underground communal restaurant. And we couldn't be more excited.
We've spent our time honing in on our recipes; perfecting our ideas to the point where we are very happy with what we have come up with. I don't want to give too many details away, but there will be four courses all which will progressively exhibit our delight for springtime.
I will post some photos and recipes after the dinner. Stay tuned.