***Warning – do not read this if you are hungry***

On Saturday, I helped to prepare and serve this meal at Cuisine for three lucky couples who bid on the dinner at a local school auction. On the menu:

Antipasti platter
Served with Prosecco

First course
Poached fresh mozzarella in tomato broth

Pasta course
Handmade herbed mascarpone tortellini
with roasted wild mushrooms, sauteed in truffle butter


Grilled double-cut lamb chops with tomato-olive ragu,
creamy rosemary-parmesan potatoes,
and charred asparagus

Escarole, apple, fennel salad in a lemon-honey vinaigrette
with sugared pine nuts

Buttermilk panna cotta with poached spiced winter fruit
and almond wafers
served with iced Limoncello