We started the meal with delicious steamed mussels and tuna sashimi. Chris accompanied the sashimi with a ponzu sauce. I enjoyed the contrast of the caper's bite with sweetness of the fish. Alexa says that tuna is always her favorite item at a meal.
For our salad course, Chris created a yogurt sauce to dress the pear and kumquat salad. The walnuts and romaine added crunch and crispiness. Usually, she serves the salad as the last course. This time, she chose to include it between the appetizer and main entree.
On a spring evening that is turning a little chilly, nothing is more warming than beef stroganoff. Chris grilled the beef instead of braising it. This gave it a different dimension of flavor. Egg noodles and sour cream sauce completed the yummy dish.
For dessert, we ate a cherry pie. It was tasty.
After this delicious meal, we were ready for the next morning's show. I think we did well--thanks to the lovingly prepared fortification.
Sam
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