Last night, Pat, the chef extrodinaire and Em, his excellent sous-chef, created one of the most delicious meals I've ever eaten.
Appetizers were a vegi pate, duck confit and a tofu mousse on rice and wheat crackers followed by an incredible beet, ginger and garlic salad dressed in olive oil. The soup was creamed butternut squash and was a meal in itself! The main course was really interesting. Ricotta pie in a chicken crust, which was really interesting. He cut the chicken really thinly and put it in a little muffin tray to form the crust, then filled it with the ricotta mixture. They were served along side leeks spaghetti style and baked sweet potato rounds. The piece de resistance was dessert, of course! A trio of creme brulees, green tea, lavender and lemon pepper. The last was my favorite for sure.
We were stuffed and it was a lovely evening of great food and company!