Besides, he could care less about clothes. Those of you who know him can certainly attest to that! He does care about wine, but he is far more knowledgeable about it than I, so forget it. What to do?
Fortunately, I waited until the last minute because I couldn't think of anything (that, however, reminds me of the time my ex-husband didn't buy me a Christmas present for precisely the same reason - need I mention again why I am no longer married to him?) In this case though, my procrastination paid off.
Our awesome friend Lynne (Sawicki) is the owner/chef of Sawicki's here in Decatur. If you want it, she's got it or can get it. Her sandwiches and desserts are legendary. She specializes in meat and seafood but has expanded her scope to include catering services as well. She knows her way around a kitchen like nobody's business.
She decided it was time to host a farm-to-table dinner at the shop. The date coincided with - you guessed it - Henry's birthday. Way to go, Lynne!
P-R-E-T-T-Y wonderful. Happy birthday, Henry!
Watermelon gazpacho with squash blossoms
The roasted trout with peeled cherry tomatoes, no less.
I could have made a meal of this!
The pork. Picture doesn't do it justice.
I would SO order this again!
The cheese course. You're kidding me, right?
Here is my adaptation of Lynne's baby squash salad. So good and so refreshing. It was a perfect counterpoint to the richness of the roasted pork and the potato tartilette.
SQUASH SALAD (adapted from Lynne Sawicki)
2 organic zucchini (the smaller, the better)
1/4 cup sherry wine vinegar
1 tablespoon honey
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 tablespoons chopped cilantro
Slice squash and zucchini into very thin rounds. (If possible, use a mandoline slicer as you want the thinnest possible slices). Place into a bowl and set aside.
In a small bowl, whisk together sherry wine vinegar and honey. Drizzle olive oil in a thin stream, whisking well to emulsify. Stir in salt and pepper. Taste to adjust seasonings.
Sprinkle cilantro over squash. Stir to combine. Pour about 1/4 cup of the dressing over the squash and toss well. Add a little more dressing if needed but do not overdress. Any leftover dressing can be refrigerated for another use. Taste to adjust seasonings.
So no worries, after this meal, I'm a long way from being a skinny cook. Trust me on that one! But, it was SO worth it. Lynne - when is the next one? We're there!