Thursday, July 10, 2008

Roasted Chanterelle Mushrooms on top of Puff Pastry & Meringue Pillows then Drizzled with a Goat Cheese & Roasted Garlic Bechamel

Homemade Frozen 
Greek Yogurt 
topped with 
Port Wine 
Soaked Cherries


Brad and Ahnah said...

So nice to find fellow Veggie lovers around the Memphis area!!

Your food looks so scrumptious, and the pics are incredible.

Audrey said...

good god i have to stop looking at your blog right before lunch. it's invariably better than whatever i've brought with me for the day.

Bianca said...

I know where that yellow and green squash came from! The arugala man!

It totally amazes me that you cook these super- fancy gourmet meals like everyday. You should be cooking at the James Beard House dinner this weekend instead of those crazy Memphis meat chefs...

On the tofu, some of it did stick to the grill...but I think most of it didn't b/c there was a lot of oil in the marinade. Next time, I'm gonna try spraying the grill with non-stick spray first.