This is the inaugural dinner of a series of dinners that I am bringing friends into my kitchen to collaborate on a multi-course menu for our friends. You can find out more about the collaboration dinner series here.
I invited Elaine over as the guest chef of the inaugural dinner of the collaboration dinner series. Since Elaine is pretty much a dessert diva, we tried to plan a menu around a dessert that she wanted to make.
The Menu
(served family style)Artichoke Green Bean Salad
Angel Hair Pasta with Red Pepper Pesto and Basil
Olive-Stuffed Leg of Lamb with Fig and Cherry Compote (recipe from bouchonfor2)
Verrine of Lime Mousse with Stewed Rhubarb and Fresh Strawberries
Overall, I thought it was a good end-of-summer-beginning-of-fall transition menu on a Texas summer night. I’d say that – appropriately – the hit of the night was the dessert, that verrine was amazing!! While I can’t speak for Elaine here, I know that I had a fun time diving into recipes that I probably wouldn’t have otherwise.
Here’re some more pictures from the night (via Elaine’s flickr).
Popularity: 2% [?]
