My friend Kare_Raisu helped me put on a spread for dinner tonight. Menu:
> Dandelion Greens dressed with White Balsamic Vinegar, Sicilian Olive Oil & Fresh Ground Green Pepper, topped with pan roasted Mango slices, Double Brie & roasted Torpedo Onions.
Paired with homemade Tepache Wine Cooler
> Ancho Chile stuffed with Chocolate Pasta resting on Mole Blanco flanked by pan seared Sea Scallops and Quails seared in Michoacan style Mole
Excellently paired with a randomly chosen $9 bottle of Gewurtz procured at Whole Foods
Preserved Figs en Tacha with young Manchego, and White Chocolate-Lavendar beverage.