Par For the Course(s)

Here is what we made:

Cured Salmon and Pea Ravioli with Smoked Paprika Brown Butter

Frisee, Peach, and Fennel Salad with Ginger Mustard Vinaigrette

Chicken Confit, Carrot/Celeriac/Beet Slaw, Roasted Cauliflower/White Bean/Pimento Salad

Honeycomb Ice Cream with Blueberry Sauce

Did I mention it was for 30 people? A new personal record. Everything turned out really well. I have mention that none of this would have ever been even near possible without my good friend Evan, who worked on this menu for many hours, bought a ton of groceries, and with whom it was an absolute pleasure to cook alongside again. And also to Kyle, who took the photo at the top of this post as well as risked permanently dying his hands red as he sliced the beets. Well done, Kyle.

And thanks to all who showed up! I'm so glad to be able to share what I love with so many great friends all at one time!