Italian Lasagna with Jay's Green Salad...and a BIG, juicy cabernet
A cocktail party for 28 to celebrate new friendships in the desert. (The flowers were done by a friend who just moved to Palm Springs from Paris... where he was the British Embassy florist for years).
Grilled Salmon; Cucumber, Tomato & Avocado Salad; and Corn with Garlic-Butter and Herbed Goat Cheese Spread
Shallot Chicken in creamy Dijon sauce (with a hint of tarragon). . . being prepared
Cornish Pasties w/ Jay's Green Salad
Beautifully brined and perfectly roasted turkey, waiting to be carved for Thanksgiving.
Colorful veggie platter with Mom's Dill Dip.
Polish Potato and Vegetable Salad. A wonderful side dish to almost any meal.
Oven-roasted Steelhead Salmon flank in Jay's special salmon rub.
London Broil w/ Cilantro Rice and Jay's Green Salad
My Uncle David, who taught me much about entertaining, cooking, and grilling. He's tending teriyaki pork tenderloin that's cooking and smoking over applewood on his Traeger grill.
Soprano's "Sunday Gravy" Over Rigatoni
Gazpacho and Spanish-style tuna-caper-and-red pepper empanada accompanied by Jay's green salad dressed in a Provençal vinaigarette
Italian-citrus and herb-marinated roast pork tenderloin medallions (served with a garlic-aioli along with a basket of King's Hawaiian rolls.
A Greek Feast: grilled lamb kebobs with smashed Greek potatoes, and sliced beets in dilled-yogurt sauce
Caprese salad on a skewer, and drizzled with a balsamic reduction
Sweet and spicy Italian sausages being cooked in red wine to get married with the fresh tomato-basil marinara sauce.
The side dish is sautèed rainbow chard and spinach with tomatoes and red peppers.
The table set for a festive Easter brunch