Cooking for the Cooks
The CFO and I had a Chef de Cuisine and a Pâtisier as our dinner guests last evening. That is to say, Matteo and Alia came for dinner.
Now you might think cooking for a pair of professional chefs intimidating but it really isn't. They both stayed out of the kitchen and what I was cooking is something they call "everyday food". Were it on the same level as their creations, they would be amazed.
So it was that we enjoyed a grilled leg of marinaded lamb, mixed grilled vegetables and bruschetta with a nice bottle of Cabernet franc they brought with them. For desert we had a piece of the CFO's freshly baked Moravian sugar cake and coffee.
Matteo and Alia had been out and about town yesterday and had wanted some oysters at 42nd Street but they were closed. They settled for barbecue at Clyde Cooper's in downtown Raleigh instead and brought us a bag of pig skins from there. Good stuff.
Now you might think cooking for a pair of professional chefs intimidating but it really isn't. They both stayed out of the kitchen and what I was cooking is something they call "everyday food". Were it on the same level as their creations, they would be amazed.
So it was that we enjoyed a grilled leg of marinaded lamb, mixed grilled vegetables and bruschetta with a nice bottle of Cabernet franc they brought with them. For desert we had a piece of the CFO's freshly baked Moravian sugar cake and coffee.
Matteo and Alia had been out and about town yesterday and had wanted some oysters at 42nd Street but they were closed. They settled for barbecue at Clyde Cooper's in downtown Raleigh instead and brought us a bag of pig skins from there. Good stuff.
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