Tuscan Pork Stew over Polenta

I tried this recipe out of last month's Food and Wine Magazine-it just sounded so good to me. However it must not have sounded good to the guests, because practically no one ordered it. The dish was savorous and marvelous so it was disappointing that it wouldn't sell. It is an easy recipe, but of course takes quite a long time simmering. Some famous Italian chef's aunt makes it nightly in her Tuscan restaurant, other than that it is just a very straightforward braise. I used large chunks of boneless pork shoulder-not alot of vegetables-some onions, carrots, and tomato. I made a creamy polenta using half milk and half water. Most of the waiters didn't know what polenta was, so we ended up with "a creamy Italian corn meal" as the description they could use at table, probably not a delicious enough description.

Commercial State Bank Anniversary Celebration

CSB celebrated 125 years in business last week (one of those lucky banks that remained open during the depression). They handle most of the restaurant's financials, and they are also our next door neighbor. They asked us to provide some refreshments for about 300 guests. We laid out platters of ante pasto, crudites, and fruit and cheese. The bank employees passed trays of pork skewers with peach glaze and mini Beef Wellingtons. It was one of the easiest catering job I've even done, considering their back door is right next to our back door-easy set up and easy clean up. They had a harpist perform which is always rather elegant.

Barramundi

The past couple of weeks we have been preparing Barramundi. It is a fish native to Australia. We have been getting it fresh, and it is just marvelous. It is a mildly sweet fish with snow white flesh. We bread crumb it lightly and put it on the grill. The first weekend I sauced it with a Champagne veloute, but last weekend I changed the sauce to one flavored with sesame oil, fresh ginger, soy, sherry, and black and white sesame seeds.

A Small Intimate, and Lovely Wedding

A wedding took place Sunday afternoon on the third floor. 30 guests, with six of them children. It was an older couple, with mostly their children and grandchildren in attendance. They were a beautiful older couple, but I won't publish their pictures or names for privacy reasons. The bride chose simplicity and understatement, and it was quite striking. Mini potted yellow roses adorned the dining table, which was one large U shape. The bride and her attendant carried yellow rose and white orchid bouquets, which later became centerpieces. The couple promised their vows between yellow rose standards. It was a sweet scenario.

Their lunch was served at 2:45 PM after the ceremony. They served Caesar salad, Prime Rib with cheese crusted potatoes in ramekins and hoisin glazed green beans with black sesame seeds. The wedding cake was cut ans served as dessert.