Beautiful dishes of food and fantastic wines were enjoyed by the guests and by us as well, once the work was complete. What a fun night, I helped with some knife work and some sauces while Nick cut some amazing grass fed veal which would become a tartar for the second course. Fresh pasta was rolled with truffle slices in the dough! It's a technique that can be done with herbs too and yields beautiful presentation. I may include this technique in my workshop at the Wallingford Community Arts Center later this winter.
I was able to get a few photos with my little cannon which are what you're looking at, but we also had a professional photographer there and he took many more pictures through the night. I'll see if I can get some of them for the photo album of this website.
