Cocktails and hors d'oeuvres were served on the patio: a Hemingway daiquiri and an individual serving of cucumber mint soup (above). The soup was served with a macadamia nut gremolata, tobiko and a slice of watermelon radish.
this recipe). We served this and our main course with a William Fevre Chablis.
Hebi (a local white fish) and served it on wilted escarole (sorry for the poor photo). We had made an avocado-mango salsa to go on top but forgot to serve it (whatevs - it was good for breakfast the next day!).
Del Posto) served with vanilla ice cream.
The other teams had strong showing as well (see their meals here), but there can only be one winner....
Champs! Take that family!!