The Monday after Superbowl

Braised Fennel and Pan-Seared Salmon dessert platter Roasted Pear and Blue Cheese Salad

Monday, Monday –  Today’s already been a long day with more hours to put in.  Chef’s know this feeling all to well. I have a dinner to serve tonight, but my preps been done since10am this morning,  Nothing to do but sit and wait until show time, showtime tonight is around 7pm.

It was a good Superbowl, even though my beloved Patriots did not make it this year.  I enjoyed Alicia Keys, Star Spangled Banner and Bey-once half time show.

We served a little over 200 last night with all kinds of tailgate foods – Beef and Cheese Nachos, Buffalo Wings, Hot Dogs, Pepperoni Pizza, Boston Baked Beans, Ice Cream Sundae Bar and lots more.  They came, They saw and They certainly ate!!!!!

Tonight’s menu is just for an intimate dinner of six.  I will be serving Roasted Pear and Blue Cheese Salad for the first course.   For the Main Entree and Vegetarian option, My guest have the option of Pan Seared Salmon over Creamy Braised Fennel or  Fragrant Red Quinoa w/ Sauteed Shitake Mushrooms.  For Dessert they will be treated to a platter of five mini desserts (Carrot Cake, Key Lime Pie, Fruit Tart, Chocolate Mouse Trio and Apple Galete).  This platter will be garnished with fresh berries and Fresh Strawberry Sauce.

Leftovers of course, will be my dinner………

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