From last weekend...Served 8.

Salad/App:

Baked comice pears with Parma ham and pea shoots dressed with a super Tuscan Olive Oil and 12 Year Aceto Balsamico Tradizionale, 30 year for the chosen :usd:

Entree:

Fresh pappardelle with a short-rib ragu (ruby port, red wine, veal stock and a ton of freshly made demi-glace)

Desert:

Meyer Lemon Semifreddo served in a lemon creme broth with a blueberry sauce

I thought I sent out invitations, but I didn't see you??? :devil:

-spence

Sounds killer spence. You make your own demi??

I die for pappardelle Spence,and shortrib ragu?It seems that you do know how to treat your guests.Anything with lemon really tickles me.I hope you washed it down appropriately.
This week I constructed a Striped Bass Newburg.The texture of the bass held up well in this dish.FYI the Foodsaver vac sealer has been better than I had hoped.

Sounds killer spence. You make your own demi??
Yea, I do it a few times a year or whenever I can happen into a lot of veal bones at one time...do it old school with espagnole sauce and all.

Lots of work but there really is no substitute :love:

-spence