Your Intimate Dining

I got started yesterday.  While talking with friends at a concert in the park I was hired to cook a meal for her dad and family.  "My dad really likes fish and crackers, so I thought instead of going to Fish Company we would hire you".  My very first solo paid gig.  Fish is an interesting fare.  Sustainable fish is all the rage, but farmed fish is raised with questionable upbringing.  Steroids, antibiotics often mentioned as their steady diet.  But, I digress.

The kicker was the addition of smoked BBQ'd Baby Back Ribs to this menu.  The great news was slowed cooked items are easy to do ahead and then fire up at the last minute.  "My dad loves Smoked Salmon served with crackers," also a do ahead item.  The only cooked-on-site item was Halibut poached in a lemon and wine sauce and the sweet potato fries.

The 5 courses and wine parings brought to you by yours truly.

Smoked Copper River Salmon with Wasabi Aioli - Byron Pinot Noir
Mixed Garden Fresh Salad with in a Tarragon and Lemon Oil Vinaigrette - Byron Chardonnay
Poached Halibut in a Lemon and Wine Poaching Sauce with Garden Fresh Green Beans  - Ferrari Carano Fume Blanc
Smoked BBQ'd Baby Back Ribs with Sweet Potato Fries - Louis Jadot Beaujolais
Russian Cream with a Mixed Berry Coulis and Macadamia Nut Chocolate Cookie - Port

It was great fun and as I experienced in Italy, good food brought out over a longer period of time creates time for fun conversation.  The dining experience took well over two hours and based on comments, all had a good time.

They even liked the food.

Thanks to my assistant Chris.  She helped out a lot.

An overdue update.

Robert Irving from Restaurant Impossible

Went as an extra on his show today.  I can't tell too much as to what happened, but I have a new respect for this guy.

That's me with, from left to right, my daughter Erin, Nancy, a school chum in the middle and her friend Sharon.

Also, my website is coming along.  I hope to have it up and running by the end of July.  I'll keep you posted.   Its listed under:  yourintimatedining.com.  

Still waiting on the Yacht to pass the Coast Guard inspection, which will possibly lead to a job as the chef on the 92 footer.   Part time, but the pay is good.

The Garden is going nuts.  More zucchini than I wanted.  But the tomatoes are now starting to come in and the herbs are doing fantastic.