Entrecôte Béarnaise & Pommes Pailles

this is by far, one of our finest culinary experiments. I wandered blindly into the world of emulsions, and emerged with a bowl of béarnaise as silken as banana cream pie, minus the banana and well, the pie. This perfectly smothered rib-eye was accompanied by a petite and crispy mountain of shoestring potatoes -- remarkably well-engineered with minimal mess by the accomplished Sous Chef, and some simple sauteed spinach. Merci de cette délicieuse soirée!

Cream of Wild Mushroom Soup

The trick to this soup was making homemade mushroom stock. We used crimini, portobello and shitake mushrooms. We pureed nearly all of the mushrooms and then tossed about a cup of slivered shitake caps at the very end. Velvety and perfect. Garnished with chives.

yum

Lobster & Shrimp Quesadillas

We just came back from a trip up north... never quite complete without a trip to the famous S.S. Lobster and a big cooler full of lobster, king crab and shrimp. These were a tasty way to use the lobster meat-- though being a New Englander, I am partial to just cracking them open and dipping in butter and lemon. (I also made a cilantro, tomato, onion salsa)

(On the way to pick a wicked killah lobstah.)