The Butcher, The Baker and The Fine Wine Maker!!

Not to be confused with the rhyme Rub-a-dub-dub!

Before I’d even got up, Chef had been to the supermarket and back, laden with provisions. But for the specialist goodies, it was a morning trip into Bath to visit the butchers, the bakers and the wine merchants (for Cotswolds Gin!!)

Must dash, it’s nearly aperitif time! For those of you who would like to know what Chef has concocted today, here’s this evening's menu!!


LE MENU DU CHEF

Cannellini and Spinach Bruschetta with Pan-fried Taggiasca Olives

*    *    *    *    *    *

Pasta e Patate with Chianti Classico Olive Oil and Pecorino Romano

*    *    *    *    *    *

Kentucky Korean Braised Lamb Shoulder
or
Moroccan Whole-roasted Cauliflower with Toasted Almond Gremolata

Served with:
Soft Mascarpone Polenta
Braised Red Cabbage
Bourbon Ginger Carrots
Steamed Broccoli

*    *    *    *    *    *

Homemade Lemon Meringue Ice Cream
(made by the Sous Chef as Chef doesn’t “do” puddings!!)

*    *    *    *    *    *

Accompanied by:
2009 Mitolo Reiver Barossa Shiraz
1983 Taylor's Vintage Port