Your fearless editor is on site at BC West this week (taking part in some of the best steelhead fishing on the Dean in years, at more than 4 times our catch rate from last year, but I digress). Our chef Belinda whipped up another amazing mid-day meal yesterday, and you get to hear all about it!
We’re not suffering up here.
Salad
Iceberg lettuce wedge with buttermilk blue cheese dressing, blue cheese crumbles and bacon bits, served with cheese straws.
Main Course
Braised lamb shank with coriander, tomato and fennel, served with roasted red potatoes, sauteed patty pan squash and carrot spears.
Dessert
Deep Chocolate Cake served with homemade raspberry chocolate ice cream and chocolate and raspberry drizzle.
Oh, and let’s not forget…
Wine
Errazuriz Max Reserva, Cabernet Sauvignon 2007 (it’s from Chile).
B is the best. Spent a week there in June and gained 5 lbs, even though Scott worked me hard enough to loose 10.
It is easy to put fancy sounding stuff on a plate, heck I can do that!
It takes a master craftsman (woman) to make each flavor subtle and full.
It takes an artist to make the presentation photo worthy as well as appealing.
It takes a superb hostess to introduce each delicious course with love and care.
B’s new title should be Master Artist Hostess cause she’s got and she shares it.
Love you B.
Correctin, B’s title, like a doctor or molecular scientist needs to be initials.
They are MCAHS
(Master Chef, Artist, Hostess Supreme)