On 8/11/2012 10:21 PM, Jean B. wrote:
> Bob Terwilliger wrote:
>> assorted radishes with grey salt, sesame focaccia, and homemade butter
>>
>> spicy black-eyed pea pancakes, sour cream, and caviar
>>
>> sea bass steaks meunière
>> potato purée
>> baked onions with rue-sherry gastrique
>>
>> salad of fennel, celery, escarole, and purslane with apple-mint
>> vinaigrette
>>
>> mixed-berry trifle with corn pound cake and lemon verbena pastry cream
>>
>>
>> I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic,
>> honey, and parsnip chips, but we skipped it so that we'd have room for
>> dessert.
>>
>> Bob
>
> You have to be the most imaginative cook here. Do you ever think of
> entering contests?
>
Agree! I love reading his menus.