The Shults family came in on Saturday night for their "Chef's Dinner" that they won in the drawing we had for our First Birthday Celebration in May. It was a resounding success, although my pictures were all out of focus, which makes for poor sharing. The only one that did turn out was the shot above, of the Bay Scallops on skewers over corn and black bean salad with a wonderful herb sauce of parsley, cilantro, garlic and a little heat. They began the meal with classic bruchetta, with fresh tomato and mozzarella. This was followed by a cup of the soon-to-be-famous Cold Cantalope Curried Coconut Soup. The salad course was Spinach with fresh peaches and goat cheese and a balsamic vinaigrette. The meat course was the Pork Tenderloin, pounded thin and sauteed, paired with a savory plum butter. Dessert was Vanilla Ice Cream Melba, followed by a plate of mini macaroons and peanut butter cookies.
I think they really enjoyed it.
I think they really enjoyed it.
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