January 27, 2008
January 01, 2008
8th Annual Stoppenhagen Christmas Dinner
Apps…
Two cheeses, two pâtés (fig and pig, chanterelle and rabbit) and various other good stuff.
First course…
Seared tuna with puréed mango and wasabi dipping sauce.
Main course…
Herb and garlic rack of lamb chops with cherry-flambé sauce.
White bean confit with roasted red peppers
Balsamic roasted beets
Desert…
Monbazillac poached Bosc pears with macerated rum raisin mascarpone cheese
Check the gallery for some spirited photos!
Host and Hostess
Table set