![\"dining](\"https:\/\/i0.wp.com\/mayliang.us\/wp-content\/uploads\/2013\/02\/IMG_1971.jpg\")
<\/a>We started off with an amuse-bouche of quail egg (with egg yolk, sour cream, and siracha filling) and lardo on top of toasted baguette.<\/p>\n Next up was apple rutabaga soup served with gougeres and Parmesan tuiles (the gougeres and tuiles were my only contribution to the main dinner\u2014did I mention that I don\u2019t cook, I only bake?).\u00a0 This course was accompanied by a 2002 Dom Ruinart Blanc de Blancs champagne.<\/p>\n The first appetizer was lobster citrus a la nage.\u00a0 The wine was a 2009 Louis Latour Corton Charlemagne (a surprisingly good wine for a white wine\u2014have I also mentioned that I\u2019m not a fan of white wine?).<\/p>\n The second appetizer was scallops with shallots and bacon on Brussel sprouts slaw with a mustard dressing accompanied by a 2010 Clos des Papes Chateauneuf du Pape Blanc (a white wine for red wine drinkers).<\/p>\n The third appetizer was seared foie gras served on field greens with balsamic vinegar.\u00a0 The wine was a 2006 Vietti Barolo Brunate.<\/p>\n The main course was 72 hour sous vide short ribs with roasted vegetable jewels and potatoes Anna (note:\u00a0 I was too busy eating this course to remember to take a photo).\u00a0 But I remember the wine\u2014a 2001 Rudd Oakville Estate Proprietary Red.<\/p>\n The pre-dessert course was a trio of sorbets (pomegranate, tangerine, and blood orange).<\/p>\n The main dessert (and the only other thing I made) was bittersweet chocolate souffl\u00e9s served with espresso-caramel sauce.\u00a0 The wine for both dessert courses was a 1990 Rayne Vigneau.<\/p>\n All the other courses were prepared by Jim and his two able sous chefs, John and Paul.<\/p>\n It was after midnight by the time the dinner party broke up, and all of us were surprised by how late it was.\u00a0 It was so much fun that we hadn\u2019t noticed.<\/p>\n P.S.\u00a0 Fortunately, unlike restaurants, we do not have to specify how many calories each dish was.\u00a0 But let\u2019s just say that we averaged over a stick of butter per person in preparation.\u00a0 Below are a few prep photos:<\/p>\n In a moment of arguable insanity, we donated a home-cooked dinner at our house for our school auction.\u00a0 The auction was last April, and, naturally, given everyone\u2019s schedules, the dinner didn\u2019t take place until this past Saturday. The good news about this is that the house renovations are finally complete and the artwork is all […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[75],"tags":[340],"class_list":["post-793","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-cooking"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23QXm-cN","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=793"}],"version-history":[{"count":2,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/793\/revisions"}],"predecessor-version":[{"id":796,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/793\/revisions\/796"}],"wp:attachment":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/p>\n<\/a><\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"