Wednesday, May 02, 2007

Chef Jeff

We went to visit Jeff, Eve, and their two boys for an early dinner on a beautiful day. It was at their house during grad school that the tradition of epic dinners really embedded itself in my psyche as an essential component of life. Good ingredients, improvisation, and great people all combined to make some meals that I'll never forget. Jeff had made his trademark grilled squid, and pan-roasted salmon in a sauce of puréed greens, chiles, and cream. Eve made wild rice, and a cooked beet and carrot salad with goat cheese. Dessert was fruit salad and dark chocolate. It's too bad we see them so rarely.

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