Our second (main) course was brought out by the chef himself, who explained what each dish was composed of.
The meat entree is meyer lemon roasted chicken with garlic mashed potatoes, and asparagus spears and slices of red pepper (it's on the left).
The vegetarian entree will be an acorn squash filled with a ratatouille of various vegetables, on a bed of parmesan risotto, with broccolini.
A close-up of the absolutely fabulous ratatouille. For once, the veggie option looks just as good (if not better) than the meat choice!
So that we could each try everything on its own, the chef presented us with a four-section plate: two sections for each entree, two for each accompaniment:
Then came dessert: Tahitian creme brulee! Drool... We got "tasting" size desserts (which were quite large, anyway) but the actual dessert will be about twice as big, in oval shaped dishes.
Me, with Traci (for some reason, with quite a dour expression) in the background. The coordinators get to do these tastings - which are actually full three-course meals - multiple times per week!
And then, as our stomachs were reveling happily in the delights of the meal, out came the cake. A lot of cake.
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