Outfit Details:
Naomi Gown & Sash: IGIGI
Ruffled Cardigan: Anthropologie
First Course: For our first course, we made shrimp cocktail and toasted baguette topped with black truffle butter, white truffle butter, and foie gras pate. We paired this first course with "Bubbly Nouveau", a fruity and fun sparkling wine from Black Star Farms.
Second Course: For our second course, we seasoned the foie gras slices with salt and pepper and seared them in a hot, dry cast iron skillet. We topped the foie gras with sauteed peaches in a sauce of butter, sugar, Gewurtztraminer, and fresh thyme. We topped the dish with a sprinkling of fresh basil leaves.
Third Course: For our third course, we made burgers from ground beef, sauteed portobello mushrooms and onion, truffle butter, and salt and pepper. We toasted the whole wheat buns in the oven till crisp and then spread them with the foie gras medallion paste. While Kyle cooked the burgers, I made a salad of leafy greens, celery greens, shaved celery and carrots, white onion, shaved Parmesan, and a lemon-olive oil vinaigrette.