Food as Art (and Delicious too)

Gracious host and sommelier, Dan serves Ken

Last week Ken and I were delighted to be included in a dinner party that celebrated the beauty of the table and food as art, but with astonishing flavors too.

I have long been labelled a "chinaholic" and I was in heaven as course after small course of food was served on exquisite antique china with just the right size and shape for each course.  And the sterling silver was also perfectly in place for each as well.

The place setting when we sat down for dinner was exquisite.  And then the first course was a showstopper which was a scrambled duck egg served in the original shell with tiny caviar pearls on top.

It was an incredible menu entirely prepared by our hostess, Michele Heidt, who has incredible culinary skills, and ably assisted by her husband, Dan.  Not only was Dan the primary server, he also served as

Sommelier and dessert chef and didn't even complain once!

Scrambled Duck Egg

Michele's theme was "pearls" and luckily all of the women were wearing pearls and almost every food course came with a garnish of edible pearls of some type or another.  If you look closely at the photos, you will see the tiny

Fresh green pea soup with Wasabi Pearls

Tomato sorbet atop poached prawns

Creme Brulee with burnt sugar crust

garnishes.  I cannot remember all the types of pearls included but do remember that there were wasabi pearls and caviar pearls.

The other mesmerized and sated guests included Peggy & Michael Swistak and Lynn & Frank Lindsay.  It was truly a feast for all the senses!