Last night's dinner began with a first course of salt and vinegar sea bream, fennel chips dipped in cidar batter, and vinegar infused court bouillon. This great recipe is from Gary Rhodes the complete cookery year, a book that's been collecting dust on my office shelves for quite a few years!
Our treasured vegetarian guests were served sauteed mushrooms and cox's apples, piled high on top of homemade walnut bread and finished with a creme fraiche dressing.
Geronimo restaurant in Santa Fe New Mexico
Our main course featured pork fillet wrapped in Parma ham, and accompanied by crushed new potatoes, sauteed spinach and petit ratatouille.