A Sweltering Night's Dinner

Yogurt and sour cream are blended into a puree of cukes, parsley, scallions, garlic and sherry vinegar to create the Spanish soup variant of ice cold White Gazpacho.

T & J await the main course.

Posing after dinner and many drinks.

Organic whole chicken legs braise with tomatoes, parsley and onions.

Sourdough cayenne croutons fresh from the oven.

Spring inevitably rekindles Cafe Drake's love affair with green.

On a record-breaking April night, the hottest in recorded history for NYC, Cafe Drake's cousin Terry and partner Jason braved the 88 degree temps to sup with us for a relaxed and fun-filled dinner. Starting with bone-dry Prosecco and olives and cave-aged Provolone, the three of us caught up in the living room before moving to the steamy kitchen for a first course of White Gazpacho with Cayenne Whole Wheat Croutons. Soon to follow was an entree of braised chicken legs with tomatoes and onions (cribbed from Alice Waters latest Chez Panisse cookbook) and buttered egg noodles dressed with fresh tarragon and crushed chilies. Body temps were lowered with iced coffees to follow and almond cookies and the season's first strawberries.

Wines consumed included (yes, 4 bottles for 3 diners = the perfect ratio for a school night):

Mumm Napa Sparkling Brut Rose
DR Loomen Bros Riesling
Tutela Prosecco
TGT 2006 Rosata