A celebratory dinner is prepared:
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| Moussaka is created in several steps; above, ground lamb is simmered with red wine, garden tomatoes, onions, oregano, allspice and cinnamon. |
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| The meat sauce is then layered between slices of fried eggplant. |
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| And above, hot from the oven with a perfectly browned custard crown of eggs, bechamel sauce, Greek dry cheese and grated nutmeg. |
Of course there were vegetables on the menu as well. And a quartet of desserts courtesy of J&B.
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| Black Eyed Pea Pate with Toast Points, Baby Lettuces from the garden, House-Pickled Peppers and Mustard Flowers. |
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| Roasted Vegetables with Toasted Parmesan Crumble |
The evening began promptly at 8 with cocktails on the porch. A light rain fell on a chilly evening but all stayed warm with a selection of libations throughout the night including a newly minted cocktail dubbed Kissed By A Pit Bull (brandy, amaretto, lime juice), our first ever red Sancerre, champagne, micro-batch Widow Jane whiskey and more.
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| Jen, Kristin and Ben gather around the table for a toast. |
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Meanwhile, Dolce seeks a bit of quiet time on the kitchen sofa:
Stay Tuned for Part III !!
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