Warmup snacks: Sicilian and Mammouth olives, dried apricots and figs, wasabi peas, roasted nuts and crostini. Green sicilian olives are awesome!
Dinner: Broccoli and ricotta quiche, mushroom quiche and tomato and basil bruschetta. My first attempt at making quiche, definitely more practice needed.
Dessert: Loukoum (turkish delight) and baclava from Fatima's on Cleveland St, cheese platter with ice-wine from Piggs Peake Winery. Mmmmmm cheese. My favourites were Saint Agur blue cheese and Brie de Meaux both from France - an expensive taste I picked up when living in Geneva where good cheese was half the price. That brie features in the world's most expensive sandwiche.
Dinner: Broccoli and ricotta quiche, mushroom quiche and tomato and basil bruschetta. My first attempt at making quiche, definitely more practice needed.
Dessert: Loukoum (turkish delight) and baclava from Fatima's on Cleveland St, cheese platter with ice-wine from Piggs Peake Winery. Mmmmmm cheese. My favourites were Saint Agur blue cheese and Brie de Meaux both from France - an expensive taste I picked up when living in Geneva where good cheese was half the price. That brie features in the world's most expensive sandwiche.
