For those of you who don't know, here's the menu:
Roasted Quail with Seared Foie Gras and Pear Demi-Glace atop a Creamy, Lemony Polenta accompanied by Arugula dressed with a Pomegranate Vinaigrette and candied walnuts. To keep it more in line with Thanksgiving, I will make a Butternut Squash Soup, and my Homemade Cranberry Sauce is already waiting in the fridge.
So check it out if you're interested at http://twitter.com/bwdining.
Brian William Waddell is a foodie, beer geek, and author. His numerous blog posts range from food to politics. He also has a book of poetry, Fractured Prose, available here, and is ready to publish his second poetic endeavor.
Brian William Waddell is a foodie, beer geek, and author. His numerous blog posts range from food to politics. He also has a book of poetry, Fractured Prose, available here, and is ready to publish his second poetic endeavor.
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