Last weekend, some friends invited us to a farm to table dinner at PCC. I quickly accepted because it would be fun and the menu sounded delicious. We had cocktails before dinner and were seated at one long table. To my left were two couples I did not know but ended up meeting and having a great time chatting with. From Philadelphia, they introduced me to a blog called The Mom Edit that a friend of theirs started. Check it out!
Back to dinner... Of the five courses, I still cannot decide which was my favorite. Unfortunately, the Brie and Asparagus Soup with Blue Crab and Sweet Peas was gone before I even took a picture. Oops! I did managed to photograph the next four courses. After dinner, Chef Shayne Taylor emerged from the kitchen with his staff and we were able to show our appreciation for the fabulous meal he created.
|Pan Roasted Scallops, Mussels, Haricot Vert, Arancini,|
Roasted Garlic and Fresh Local Herbs in a Sherry Cream Sauce
|Pan Roasted Wreck Fish with Lobster Potato Salad, Farmers Market Zucchini Noodles|
and Fresh Avocado Pesto
|Grilled Wagyu Sirloin, Pickled Mushrooms, Wasabi Horseradish Whipped Potatoes,|
Tempura Asparagus, Crane Creek Lettuce Greens and Ginger-Soy Vinaigrette
|Flourless Chocolate Cake, Peanut Butter Mousse and Strawberry Gelee with Banana Ice Cream and Planked Baklava|
|New friends from Philadelphia and Georgia|
|Chef Shayne Taylor CEC, ACE, FMP|