Joey and I celebrated our third anniversary this week, and I wanted to create a menu that was romantic, seasonal, decadent, and of course delicious. I wanted to serve dinner in courses, so the portions were small, but we were still completely stuffed! I spent most of the afternoon prepping, so when it was time to eat, there was minimal work for each course. And we had fun just enjoying each others' company while I cooked. Joey said it was one of the best meals he's eaten - restaurant or at home - so I'd say that everything was a success!
I served the gratins with a rose' that we bought when we visited the Biltmore Estate last year. When we did the wine tasting there, we were less than impressed with most of their wine offerings, but we did enjoy the Century Rose'. However, it wasn't as delicious as we'd remembered. Still, we did like it, and it was great paired with the scallops.
Everything went very well together and I was really proud of how it all turned out. I'll be posting the recipes for each dish in the next few weeks.