Last summer, my friends and I offered to prepare a four-course meal for our gal pal ATL and her boyfriend AKC. I was executive chef for the night, preparing the menu and cooking most of the food. Everything came out perfect! Kudos to my sous chefs RFM and AIG! Sous chef AIG also picked a refreshing white wine for the occasion.
From Upper Left Corner, Clockwise
Salad: Insalata Caprese
Appetizer: Sea Scallops with Spiced Bacon
Dessert: Chocolate-covered Strawberries
Entree: Jumbo Shrimp with Mushrooms and Garlic