Welcome to our New Year's Eve feast! We celebrated with 6 friends and practiced our culinary skills. It was wonderful to be cooking together - something Andy and I love to do! The table was set and New Year's Eve day was bright and sunny.
Broiled Mussels with Herb Butter Sauce
Field Greens with Red Beets and Lemon Honey Dressing in a Parmesan Basket
**Willakenzie Pinot Blanc
**Cameron Pinot Noir & Alloro Pinot Noir
Cranberry Pomegranate Sorbet with Orange Zest and Pomegranate Seeds
Coffee Rubbed Beef, Farro Noodles with Crimini Mushrooms and Dried Cherries
Butter Steamed Baby Carrots
Dessert Trio: Pecan Tart, Rogue River Bleu Cheese, Honest Chocolates Chocolate Caramel with Sea Salt
**Arborbrook Semillon Sydney
For New Year's breakfast, we featured a meal inspired by my family's heritage - crepes from my Great Aunt's recipe - but with a Northwest flair:
Blueberry Scones with Lemon Zest
Salmon Egg Crepes with Mango Salsa, Crema and Avocado
**Caffe Venezia by Baccellieri
It was a great start to a hopeful and exciting year for us!