Let us drink and be merry. Feeling for some serious seafood, and hoping to take advantage of the shellfish coming into season, so dinner chez Fang.
Began putting together the wines I wanted to serve a few weeks beforehand - wanted to cook around a selection of white Burgundy. Made up my mind that I was going to just serve seafood. And hoping to incorporate some of the inspiration I gained after eating in New York.
Taste the Sea, coming up.