The menu: roasted fennel soup with toasted walnuts, crumbled Stilton, and lemon zest; herb salad with Herbs de Provence vinaigrette; roasted chicken Thomas Keller style (trussed!); brick chicken (a science experiment!); roasted mushroom risotto made with cauliflower “rice;” and pan-roasted Brussels sprouts with pancetta. For dessert, dark chocolate and dessert cheese with cranberries. It was … Continue reading →