My head hurts and my kitchen looks like the Golden Horde stopped in to resupply. I suppose I should take responsibility, but I’d rather blame the chefs and cookbook authors that inspired our wretched excess.
Last night I hosted our cooking group in a dinner of small plates and Washington wines. The evening was a wonderful success, leading us to wonder whether regardless of cuisine, we ought to make small plates from now on. For one thing, we might survive the decade that way.
Dinner began with some amuse-gueles: quenelles of my tapenade on Macrina ficelle toasts, and ficelle toasts brushed with white truffle oil and triangles of Boorekaas aged gouda. This was served with tiny cocktails of Hangar One Kaffir lime vodka tonic with Kaffir lime leaves. The drink comes from Ernie, the bartender at Wallingford’s new Thai restaurant, May. Oh, and somehow a bottle of Tempier Rose 2001 snuck in there…
