He greeted me at the door with Gerbera daisies and then made us:
- Steamed brussel sprouts with fresh apple chutney made with allspice, salt, pepper and cinnamon
- Baked eggplant drizzled with soy sauce, ginger and baked sesame seeds
- Baked swordfish with an onion, butter and dijon mustard sauce
- A bottle of Sangiovese (just because we like saying it)
The food was divine, and as usual, his presentation was flawless. The eggplant was skinned and cubed, so it didn't take as long to bake since it was in small pieces. Both the swordfish and the eggplant were neutral foundations that allowed their respective sauces to shine.
Seriously, how lucky am I? We had our huge window open, so there was fresh, crisp air, and we lit all our candles. Bliss.