It...went.
I thought things were a bit too salty but Judy and guests were quite happy. Regardless there were no leftovers.
Salad: mache and radicchio (didn't go with the frisee since the Treviso radicchio looked great) tossed in a dressing of olive oil, walnut oil, Dijon mustard, garlic, shallot, lemon juice, a touch of cider vinegar and a dollop of honey. Yum.
Dinner: took some pork tenderloin medallions (about 1.5" thick) and wrapped them with some jamon sec, lightly salted and peppered, and pan seared to medium. Made a sauce from the frond of chicken broth, cream, roquefort, and brie. Cut the twine from the medallions and quickly put them in the sauce just to rewarm and coat.
Served this (three medallions each - it's all you need as it's rich) on top of (getting richer here) pan seared potatoes and onions in more-than-enough clarified butter.
Dessert:
my favorite poached pears minus the lavender (replaced with Thai chili peppers).
Great wines to go with it all too...I just can't remember them.
...lou
