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#16
03-13-2006, 07:23 PM
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 Not difficult to prepare persay, but I ran into a HUGE problem prior to a wine dinner I did....So here goes...A dinner originally intended for 40ppl, turned to70-80, WITH 2 Hour NOTICE(great communication huh), and six of the seven course were relativly easy to pull together, the intermitzo, was not....single bite portion of cayenne, and thyme sorbet, in a lemongrass tuille...tuilles wernt an issue, nor was the sorbet, but as luck would have it,hehe, freezer crashed somewhere along the lines. Got thru it, as all cullinarians do, and laughed later.      |
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