The Yolk Club "trial run" occurred on the 27th of September. The evening went well. Lots of bugs to work out as far as logistics and timing are concerned. Many thanks to our good friends Mary and Bayard and their wonderful son Noah for helping me and my wife, Jeannie, get this club off the ground.
The evening saw three courses.
First Course: Seared Scallops with Saffron sauce, Tomato Fondue and Chive oil.
Second Course: Red Snapper with Ricotta Cheese and Mushroom Ravioli and Braised Endive with Mushroom sauce.
Third Course: Braised Short Ribs with Mashed Potatoes and Hawaiian Sea Salt.
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