December 8, 2005
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Ceremonial

When Linda's old job vanished along with the company she was working for, we had a late dinner of champagne and coquilles St. Jacques.

Starting on a new contract, we switched theme to côte de boeuf (Hilltop, unusually, had some of these -- and some veal bones!) with a sauce of shallots, sherry, brown veal stock, demi-glace, and a little roux, and an Australian cabernet.