Eating becomes much more relaxed and satisfying when you stretch out the courses. A leisurely affair to be savored. Take the time to enjoy your company. Eat, drink, laugh.

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Course 1: baked Bulgarian feta cheese [from Tenuta’s] with oregano on toasted bread with tomato and Zardetto Prosecco Brut – served in the family room

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Course 2: spring lettuce salad with roasted asparagus [asparagus and Bibb from the DCFM], pancetta-wrapped pork roast and a 2005 Jacob’s Creek Shiraz Cabernet – served at the table

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The meal took up the majority of our evening. Our three fresh recipes are definitely keepers, as is our new perspective on mealsSalute!

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