We had such an amazing time putting on this "guerrilla" dinner party in Evey Canyon! Infinite thanks to everyone who attended, especially our Chef de cuisine, Leila, and Sous-chef, Greg, for preparing a despicably delicious meal that I'm sure everyone will remember and drool over for years to come. Will we ever eat this well again while "roughing" it?
Here are the pleasures we shared together à la Leila Abdelghani....
First course: Grilled asparagus, poached eggs, prosciutto and fried bread drizzled with 10-year aged balsamic vinegar.
Entree: Seared duck breast with apple, blueberry and jalapeño sauce on a bed of sautéed bok choy, shallots, shitake mushrooms and pancetta served with bacon and parmesan mashed potatoes.
Dessert: Chocolate-mocha mousse with a dark chocolate cookie and fresh berries.
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