what's for dinner?

what's for dinner

on this new years' eve heading to 2010 there is a blue moon and we are opening a blue top caviar which will be enjoyed with lobster and a veuve clicquot. now on 01-01-10 it will be dixie caviar and bloody marys. our life with food is intimate and certain foods bring memories.
before i married my husband he cooked a fillet for me. it was in a simple iron skillet and it was the best i had ever tasted. i think the saying should go a way to a woman's' heart is through her stomach. we are both gastronomes and oenophiles and have spent the last 25 years cooking our way to a better marriage. if you can work together in the kitchen you can work anywhere. we have three children and all love to cook and appreciate fine cuisines. when first married we were in a tough real estate market in california. so we decided to give away in home gourmet dinners for new home buyers. they were so popular we had other realtors giving our gift of food. what great fun and we met so many wonderful people. we would come in when all was still in boxes. we would set up the tablescape and bring everything from fine china to flowers and edible centerpieces. it was truly about the food. my husband is an amazing chef and gourmand but together we were amazing. we could whip up delightful fair in crazy places. once we did a dinner for four out of a laguna niguel vacation condo with nothing but a microwave with convection oven. ahh! the roquefort wine cream sauce almost separated. we added a caveat to our dinners after several couples were expecting babies right after our dinners. the first couple had a house at the bottom of palos verdes almost on the ocean. they had just bought a four acre horse farm. the house had to be adjusted yearly by engineers due to the land movement. but it was an amazing view of the ocean not seen by many from that coastline. we always do a lot of research on the menus. there have been french themed caribbean fare and many others. usually inspired by our travels. some of my favorite events have been auction dinners. we would give dinner reenactments as auction items. these dinners took a lot of research one i remember vividly was the dinner for the czar. when the russian czar visited france. i believe veuve cliquot was served and they took it back to st. petersburgh. it was difficult menu to acquire all the ingredients. we were known for flying in fresh seafood and black truffles. and the vino would flow. oh what nights!