For Dessert, a Heart Shaped Carmelized White Chocolate and Passionfruit Icecream bar dipped in a Strawberry Chocolate shell made using Valhorona's new Strawberry inspirations (this things are really cool.. they are basically cocoa fat and freeze dried fruit or but powders so that the couvetures act like and have the texture of chocolate but the pure flavour of what ever fruit or but you are using).
Porchetta with Golden Beet Risotto with little gems of pickles pumpkin and a Beet Relish Puree.
Dandelion Green and Arugula Salad with pears, Candied Pecans, Blue Cheese and a Balsamic Honey Vineagrette and Nasturtium flowers.
Some homemade Macarons were a very welcomed gift from my dinner guest.
