John Mongrue
TVWBB Member
Tonight's menu consisted of the alien to southern Louisiana scallop, and local fare consisting of the following:
1. Creole tomato, spinach, arugula, basil and brick mozzarella drizzled with balsamic vinegar glaze.
2. T-bone massaged with olive oil and Worcestershire, seasoned with freshly ground kosher salt, black and white pepper, garlic powder and a whisper of cayenne pepper and allowed to adjust to room temperature.
3. Farm fresh green beans sautéed in olive oil and cooked bacon renderings for salt flavor, black pepper and vidalia onion.
The rosemary and basil featured in tonight's fare was brought to you by our own garden and is used quite often!
ETA: the beer choice was a crisp New Belgium Summer Wheat...
Thanks for looking!
John
1. Creole tomato, spinach, arugula, basil and brick mozzarella drizzled with balsamic vinegar glaze.
2. T-bone massaged with olive oil and Worcestershire, seasoned with freshly ground kosher salt, black and white pepper, garlic powder and a whisper of cayenne pepper and allowed to adjust to room temperature.
3. Farm fresh green beans sautéed in olive oil and cooked bacon renderings for salt flavor, black pepper and vidalia onion.
The rosemary and basil featured in tonight's fare was brought to you by our own garden and is used quite often!
ETA: the beer choice was a crisp New Belgium Summer Wheat...
Thanks for looking!
John
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