We've moved out of the temporary kitchen. The new kitchen is online. July 4 to February 26. A lot of meals on hotplates.
The hotplates weren't as bad as you'd think. We ate out less than we usually do. They do a decent job, really, if you give them time to get hot. All things considered.
The opening dinner started with a simple asparagus soup. Then we had Sandre's duck confit, nestled in a bed of red pepper coulis, together with glazed celery root with onions, grapes, and toasted pecans. The celery root is straight out of the Jan/Feb issue of Cooks (thanks Meryl!), and works surprisingly well.
We had a bottle of d'Arenberg Stump Jump (2003) with the duck. Nice wine.