First Course
Saturday night's dinner party was fabulous even though Dieter decided not use either the forks or spoons I had photographed last week.
Pictured here is the first course. This was not a plate for the table, we each had one like this.
Up top is melon and prosciutto and from the left we have smoked grouper over crab meat and chopped egg, artichoke hearts & kalamata olives with tomato, marinated mozzarella cheese over chopped tomatoes and basil and lastly shrimp with some sort of citrus vinaigrette.
The main course was buffet style with Curried chicken thighs, grilled chicken thighs, salmon in a curry sauce for Joyce who does not eat meat, and the most tender leg of lamb I have ever eaten. It was locally raised by a woman here in Altos and certified organic. Of course there were a number of outrageous side dishes as well. Dessert was Madeleines with a chocolate dipping sauce made from ground cocoa beans grown on their property.
Quite a gourmet feast.
First Course
Saturday night's dinner party was fabulous even though Dieter decided not use either the forks or spoons I had photographed last week.
Pictured here is the first course. This was not a plate for the table, we each had one like this.
Up top is melon and prosciutto and from the left we have smoked grouper over crab meat and chopped egg, artichoke hearts & kalamata olives with tomato, marinated mozzarella cheese over chopped tomatoes and basil and lastly shrimp with some sort of citrus vinaigrette.
The main course was buffet style with Curried chicken thighs, grilled chicken thighs, salmon in a curry sauce for Joyce who does not eat meat, and the most tender leg of lamb I have ever eaten. It was locally raised by a woman here in Altos and certified organic. Of course there were a number of outrageous side dishes as well. Dessert was Madeleines with a chocolate dipping sauce made from ground cocoa beans grown on their property.
Quite a gourmet feast.