It was almost as fun watching him take on the vegan challenge as it was watching him present our dishes. Almost. Did I mention Lobster Cappucino and Crispy Pork Belly with Piquillo Pepper Relish?
We were of course sitting right in the thick of the action, and he described each dish in detail when he presented them, and this looked and sounded so good. The couple really enjoyed it, and when we asked they described it as more figgy than nutty.
|Toasted Walnuts & Chopped Dried Figs|
|Chard Stems - Pink Lipstick Chard|
I was making a balsamic reduction (also used by chef Steve), by reducing about a half cup of cheap balsamic in a small pan, when I went to check on the laundry and was greeted with Squirrel Gate 2010. I turned the pan off while I dealt with acorn deluge, and of course it instantly turned to pan cement. The only way to get it out is to add more liquid and reheat it. Which is why the finished recipe is a little dark.
Fortunately I had a couple of chef Steve's leftover lamb chops and a few bites of his awesome Savory Pumpkin Sage Bread Pudding, which I was glad to find the recipe for on-line, to make up for it.