Here's another wedding food preview; this time it is more of the sweet variety. Personally, I'm more of the savory sort (in both life and gustatory endeavors), but it's always nice to have a bit of sweetness. The pastry chef at Food for Thought created these three petite sweets for us to try - Lemon Beignet, Lavender Chocolate Cream Caramel Tart, Maple Macaroon. It's hard to decide about sweets, because there's always cake. Sweet, sweet cake.

Grace and I had a our tasting with Food for Thought yesterday. I highly recommend going to as many tasting as possible (especially with this company) if you're competing with an elephant on who can weigh more. We ended up trying 10 hors d'oevres, 2 first courses, 3 entrees, 3 petite sweets, 1 item from the special dessert station, and 2 late night snacks. The final line up for the reception is yet to be decided, but I thought I would preview some of the food that might be served. Here are the 3 entrees that we tried. At the reception we're going to only have one duo option that has elements of these three.

Thyme & Basil Roasted Halibut - Served w/ Israeli Couscous, Haricot Vert, Carmelized Vidalia Onions and Carmelized Black Mission Figs Served with Port and Plum Demi Glace

Peppercorn Crusted Kobe Striploin and Pan Seared Onaga - Truffled Pommed Puree, Baby Carrots, Oyster Mushrooms, Haricot Vert and Thyme Jus

Braised Beef Short Rib & Pan Seared Mahi Mahi - Slow Roasted Morel Mushrooms, Thyme Confit New Potatoes, Grilled Asparagus, Red Wine Jus

Just waiting in agony for Match Day. "Beware of the Ides of March" indeed. The only thing that seems to keep me from totally obsessing over where I'll be for residency seems to be cooking. Luckily, I've been able to experiment more and more since I started Dermatology. My sister recently bought me a few jars of caviar which have to been really fun to use.

Crab Salad on Endive with Beet Saffron Caviar, Grilled Onion & Pepper Quick Pickle Salad topped with a Fried Quail Egg

Poached Cod in a Shrimp Bisque with Stewed Vegetables Topped with Truffled Caviar

Grilled Beef Tenderloin, Sauteed Fennel with Panceta Gravy, Roasted Mushrooms, Balsamic Vinegar Reduction, Mint Chutney