Last night I pulled a stage for a personal chef friend of mine. It was great to see her again and always a joy to cook with someone you just click with in the kitchen. A simple but elegant goat cheese crostini topped with poached red bartlet pear for starters; a butter lettuce salad with macerated red onion vinegar, great olive oil, toasted walnuts, thinly sliced pear finished with shaved point reyes fog hollow blue cheese (this salad just looked like fall); next we served stuffed petrole sole, with a spiniach/leek filling and steamed to delicate perfection, plated over roasted butternut squash pureé. A sprinkle of toasted bread crumbs with parsley and lemon zest finished the fish. Desert was a spicy (not hot) ginger molasses cake with carmelized apples over the top. Hey, I got sole, do you?