Wednesday, July 16, 2008
I decided not to inflict my photography addiction on the companies we invited to dinner, so.... I couldn't photograph the delicious, tasteful, moderate-portion gourmet feast served this evening at the restaurant of the Emiliano Hotel.
Complimentary mini-appetizer: Orb of seasoned bread with shredded duck carpaccio in the shape of gefilte fish.
First course: Salad of American Oak-smoked quail with green beans maché and black San Miniato truffle served in almond vinaigrette!
Second course: Pheasant breast stuffed with its liver and heart with pearl bailey risotto and jabuticaba sauce! Jabuticaba, pictured above, is a dark red tropical citrus delight! And now, I collapse into unconsciousness.... We can say 'jabuticaba', can't we?
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