First things first – made the creme brulee so it could cool for the day. Egg yolks, cream, sugar, fresh vanilla bean.
Cauliflower and parsnip soup w crispy pancetta (w arugula, pickled onions, parmesan frico)
Seared dry pack scallops w baby pea risotto.
And my favourite part of the meal was dessert.
Yep, I bought a torch. Good for skinning peppers too. The brulee turned out great, then I marinated some blueberries in triple sec and lemon vodka. Topped it with maple balsamic reduction and lemon zest.