The night started off with basil pesto dipped mozzarella balls, wrapped in prosciutto. The first course was a raspberry vinaigrette dressing over mixed greens with candied walnuts, dried cranberries and chevre (goat) cheese. Next was a creamy soup - a white bean and pancetta soup served with crostini that had a smoky chipotle roasted red pepper tapenade. The main course included 2 meats, beef tenderloin and sea bass. He also had roasted vegetable and and havarti mashed potatoes that he twice baked. For dessert was a layered red velvet cake decorated with berries and homemade whip cream.
I and two of our friends helped to serve the intimate party of 6. They were all great people and really enjoyed the meal. Plus they had an AWESOME kitchen for Michael to cook in.
Looks yummy! Lucky you get to eat so well at home having your own personal chef.
ReplyDeleteAt the Schuette house tonight, the menu is Kraft Mac-n-Cheese. Not fancy, but always a crowd pleaser!