first course begins
chilled georgia sweet corn soup with stand in fried scallop and baby arugula
roasted grape and tarragon salad for chicken liver toast
hazelnut studded chicken liver mousse on grilled french bread - it was ridiculous!
making of the herbed gnocchi
intermission
den chan soy glazed local veggies - we owe the ability to use this awesome soy sauce to our good friend, dennis lange of five seasons
wagyu beef (american kobe) with the soy glazed veggies
down the hatch
homemade sorbet made from riverview farms strawberries with good ol' fashion vanilla ice cream topped with mint syrup and mint leaves
thank you ryan and wendy for the use of your camera!!! and thank you to victor, kerry, john, heather, laura, matt, ryan and wendy for supporting us! a special hoorah to ben for making things run as smoothly as they do when you are here!
