For Christmas Dinner, Evan and Jason put together an amazing gourmet menu of delectable dishes, and then we all created different portions of the meal.
Butternut squash soup with cilantro garnish by Ted
Arugula, Red and green leaf lettuce salad with walnuts, fresh raspberries, feta cheese, fuji apples, and pomegranates, complete with blueberry pomegranate dressing by Jen (with help from Jenny and Alban)
Celadon Idol (drink): lime, pineapple juice, ginger beer, and Pellegrino flavored with cucumber and mint by Jen
Course Two (a):
Four cheese (special cheese) lasagne by Evan and Jenny
Asparagus with leek, salt, pepper, and olive oil dressing by Evan and Jason
Fresh, roasted carrots by Evan and Jason
New Potatoes (idea by Jenny) created by Ted
Course Two (b): Same as above with one major difference: Fresh poached salmon with an herb and caper vinaigrette by Evan and Jason
Course Three: Hot fudge chocolate cake with raspberry drizzle by Beth
Ginger ice cream with mint garnish by Alban
Course Four: Cheese platter
Grapes, crackers, and breads complete with several different kinds of cheeses for reflection and discussion.
Thanks to everyone, but especially to Evan and Jason for their inspiration, for the most delicious meal of the entire year!