We had dinner tonight with the available crew. The new table worked well and the Chef de Maison produced a wonderful spread that gained general approval. Crusty chicken with oregano curry and breadcrumbs, potato gratin, honeyed baked vegetables and cauliflower casserole. YUM!! Then we finished with Eton Mess. Double YUM! Against convention, we consumed a Saltram Shiraz 99 with the meal - it was like velvet.
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