Sorry, no pictures. I concluded the second great date in a week tonight. Served CS Hazelnut Romesco on Freshly made pasta (Lorighittas by Chef Jason stoneburner as recently featured on CS) with shaved fresh black winter truffles (I did a test version with a different pasta and white truffle about 6 weeks ago but sadly they are out of season). I followed this with Pork Belly Porchetta with Fennel Pollen, Lemon Zest, Garlic, Rosemary,Cloves, and Crushed Red Pepper. Finished with Esperesso plus Nutella filled Churros with Hazelnut ice cream.
Previously served for a earlier day date a cinnamon bun dough I rolled into a pie crust with a thin layer if Apple Pie filling, a no baked cheesecake and a maple candied pecan and oats crumble topping. Served with homade bagels, homemade bacon and breakfast sausages and my secret scrambled eggs plus a bronwed honey butter for the bagels.
