Mother’s Day Family Dinner
May 16th, 2006 at 4:06pm
Each year I cook a Mother’s Day meal for friends of mine, and they invite the whole extended family over. In the past I have done ethnically themed meals for them, but this year I decided to focus on the sense of smell, and present dishes from the Gilded Fork which highlight the more aromatic and fragrant ingredients.
First Course
Minted Pea Purée in puff pastry vol-au-vents
Salad
Fennel, Orange and Zereshk Salad with Fig Vincotto
Entrées
Lavender, Honey and Balsamic Glazed Chicken
Baked Salmon in Pecan Crunch Coating
Side Dish
Mixed Sautéed Vegetables
Dessert
Caramelized Pineapple Timbales
with Lemongrass Crème
food Mother’s Day menu Frangrant Foods personal chef ReMARKable Palate
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
very impressive and right at lunchtime too-now I’m really hungry-what a lovely meal.