Poubelle Winter Feed 2000 Snaps
		Early in the morning, the prep cooks arrive to help out. William and Tim are involved in some kind of massive vegetable cutting at this point. William and I plate the goat cheese appetizers. Here you see three of the four chefs for the evening, along with the food before any of the guests have decended upon it. Another view of the aps, prior to the war. As the guests begin to arrive, Tim and I take a well-deserved break outside. Carol and I turned my patio into a enclosed area for this party, better to deal with the 40 people who showed up! I'm captured as I head inside to resume cooking. meriko feeds me foie gras in order to keep my strength up. The first course of Opah, Pesto CousCous, and Mushrooms and Artichokes. The patio fills up with guests and food. Here you see the lamb with vegetables and spaztle. On top is a pile of frizzled leaks made by deep frying them. The green beans are being drizzled with beurre blanc. This sauce can be made in advance and keeps warm in a thermos. Here's the lamb on the table, you can see the custom Poubelle glass to the left. I think Trish liked the food, too. Note the four pages of prep lists on the lefthand upper cabinets. Multi-Colored Ravioli and Quail (from Babbette's Feast). This is after both dishes had been started upon. Here's a better shot of the quail. Each quail was stuffed with foie gras and truffles and placed in a puff pastry shell. The sauce is an oxtail and red wine reduction. A living room full of happy guests take a break before desert is served. Tarts for dessert. John did a really amazing job with the decorating.
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