Birthday Pas de Deux with Jenifer Ruske

The Divine Ms. R. was recently feted at Cafe Drake with an intimate dinner for two. Adding whimsy to what could have been a rather grave occassion (no pun intended whatsoever or reference meant to the aging process), we rescued tree cuttings and gave them a second life via three coats of auto paint. The effect was akin to dining under the branches of a lacquered forest. Above are a few photos from this happy evening, and below you'll find the birthday menu (along with a recipe for our entree). Birthday Cheers once again for Jen, a pioneer of - and dear friend to - Cafe Drake.

SEVICHE OF JOHN DORRY AND SHRIMP

PAN-FRIED FROG LEGS WITH POZOLE AND CALICO SALAD

MONTRECHET GOAT CHEESE, GRANNY SMITH APPLE AND FRENCH ROLLS

MEYER LEMON CAKE

COFFEE - CAMOMILE GRAPPA

PAN-FRIED FROG LEGS

Frozen frog legs are commonly available at Asian food stores, and sometimes in better supermarkets. If you're lucky enough to have a French or Italian butcher shop (as Cafe Drake relies upon) nearby, always go for the fresh variety. They are generally priced the same and manage to hold onto more of the meat's delicate flavor. Do not soak or scrub; rather, wipe clean with a damp cloth and cook within 24 hours of purchase. We also love the little dears sauteed quickly at high heat with diced hot peppers and tomatoes. A very memorable version is served at Canton Cooks, the revered Chinese restaurant in Atlanta; the expert chefs cut the legs into smaller pieces and fry in a spicy soy sauce accompanied by chunks of pungent garlic.

2 lbs. frog legs / 1 t. salt / 1 t. cayenne pepper / 1/4 cup mixed flour and cornmeal / 1/4 cup butter or olive oil / 1 t. garlic powder / 1 t. onion powder

1. Combine salt, flour, cornmeal, pepper and onion and garlic powders. Place on a wide plate.
2. Dip frog legs into dry mixture and coat well on both sides.
3. Fry in hot butter or oil until brown on both sides.
4. Cover and reduce heat to low, cooking until tender (about 10 - 15 minutes).