Such is the state of things during a busy summer, though. We put on a great wine dinner with Charnu Winery and Dancing Hares Winery; the theme was surf and turf because I was cooking for six different Napa Cabs, all fairly young, and I couldn’t think of what other concept could match that weight course after course and still proceed in a manner that made sense on the palate.
Long sentences are a fact of life when I just cooked for 166 lunch guests in a 94 degree kitchen. I don’t know if it’s the oxygen supply that’s missing necessarily but something has me dizzy. And adverbs are firing repeatedly, unwantedly, and uncontrollably. Anyway here goes
Pan-roasting veal tenderloins with thyme and butter