I outdid myself in the kitchen this afternoon/evening, cooking for Jeanhee. Here’s the menu…

• Butternut squash ravioli dressed with sage & orange-infused olive oil
• Roasted Portabello Mushroom, finished with a splash of balsamic vinegar
• Grilled vegetable napoleon made with eggplant, vidalia onion, polenta, and zucchini, on a roasted red pepper coulis
• Braised belgian endives
• Tofu dulse watercress salad

All served with a heart-shaped black sesame semolina loaf from Amy’s Bread and a glass of sparkling wine. Dessert, not yet served as I write this, will be warmed italian figs stuffed with a tofu maple creme; a small cup of blood orange sorbet, and some fair-trade dark chocolate by Green & Black.

The biggest accomplishment of it was getting everything to finish at once, and served hot. The biggest failing, that the kitchen currently looks like a small bomb went off in it.