My “yay, I got my masters!” celebration took place at this wonderful restaurant called The Sample Room (which has Anthony Bourdain approval.) We went all out: appetizers, cocktails, entree, dessert, and even port to top it off.
Years of watching “Top Chef” have made me very brave about eating all sorts of innards (I’m working up to the lamb brains at Saffron), so my appetizer of choice was their pate. It was so delicious and creamy, and served with flatbreads and cornichons and this amazing beer mustard.
I thought, “I can make this. I’m going to make this.” So at some point, I am. I’ve always seen those buckets of chicken livers sitting on the shelves at grocery stores and thought, “Who BUYS those?” Me. For the past couple of years I’ve had a friend over for dinner on New Year’s Eve, so I might go all out for that this year. Yum. I can’t wait.