Good topic.
Let's start with foie gras or sweetbreads for the appetizer.
A salad, made with arugula, hearts of palm, green onions and ripe olives.
Entree: Veal or beef tenderloin with wild mushrooms, such as morels.
Starch: Risotto (Italian rice dish).
Vegetable: Asparagus, of course. With lemon butter.
Dessert: Gateau St. Honore (cake filled with pastry cream and topped with caramel-covered cream puffs).
Cocktail: A Charbay Key Lime vodka gimlet.
Wine: Champagne, like Louis Roderer Cristal.
My late father was a gourmet cook. My mom and sister are gourmet cooks, too. I love to eat, fancy stuff.
