A Very Savory Summer Indeed

My apologies, as lately I have been very busy editing the upcoming issue of Pate Today. I can’t wait to incorporate more foie gras into the menu at CAVE having just finished an intimate portrait of the famed owners of Les Trois Petits Cochons (The Three Little Pigs) restaurant - old friends of mine and creators of the James Beard award-winning Pate Forestier. We completely lost track of time laughing over delectable crepes de pâté and glasses of my favorite bordeaux.

Summer Soiree

While out East, I was invited to a small soiree where I sampled a savory Bacon Wrapped Sirloin Gorgonzo. While it was certainly a delicious summer appetizer, I was much more interested in the White Wine and Cheese Mingle from maitre fromager Max McCalman. Fromage fabuleux! Of course, no gathering is complete without the requisite treat and I was pleasantly surprised by the spread from Curious Cookie. I must remember to send some to dear Saige - I’m sure she would love them!

Imagine my surprise when I returned from my whirlwind trip only to find out Aristotle was unable to pick me up from the airport because he was arrested! Mon dieu!

Ode to Le Chocolat

I've decided to do a themed dinner at Cave revolving around one of the world's greatest foods - Chocolate. Let's be honest, who doesn't love chocolate? I have to admit that I indulge every so often - it is my fragilité (one and ONLY edible weakness).

Anyhow, for my dinner, I am determined to make it an inventive, gastronomic menu involving chocolate in all new ways. This will be the joie de vivre of meals!

I first got this idea when my intern (who is unfortunately leaving for a terrific job opportunity and I wish her le meilleur (the best) for her career!) mentioned that she cooked a delicious Mexican meal with Mole, a very commonly used chocolate based sauce. Mole does not go with desserts; in fact, it is generally served with very hearty meals. This made me realize that chocolate can be used in so many ways and I am creating a menu that is as interesting and beautiful as it is délicieux. I am trying this meal first out on my friends Aristotle and Meadow, since they are fairly picky eaters new to gourmet cuisine in hopes that if I can charm them, I can charm any customer. Who knows, maybe you'll get a chance to try it too!