Wednesday, May 12, 2010

Crunchy Cakes, Packed Peppers

The Chef: Barry Jones Horton

The Menu: An amazing spread of savory comfort foods freshly prepared by our superstar guest chef. Barry delighted us with perfectly cooked red bell peppers stuffed with sunflower seed risotto accompanied by crunchy, pan-fried white bean rosemary cakes. Our lovely gourmet lunch was rounded out with a spicy carrot purée, which made the perfect dipping sauce for, well, everything—including our spoons.

The Goods: We absolutely love it when Barry joins us for lunch; not only because of his phenomenal food, but because he is such delightful company. Also, he brought dessert. That's right, Barry not only prepared us a fantastically satisfying main course, he also served us the best bananas foster we've ever had. The bowls pictured below were emptied almost immediately, and maybe some of the staff members licked theirs clean—okay, so it was actually all of us. If endless bowls of bananas foster sound like something you need in your life (and trust us, you do), give Barry's catering company Local Love a call and set up a dinner party asap.

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