Riley, I have been meaning to say this but you are a total cheater chef... wink. This means that your growing up in the food business gives you major insight and experience as a head hancho chef! See now I know why your dinners are so fabulous and well planned!!! Cheater!!! No one taught me LOL Maybe you can. You'd make a great personal chef. Did you ever consider this for your own business or was working with your parent's and their business enough growing up and you had other passions to persue? Cheater! lol that will be my silly joke with you from now on, gotta love you dear.
As for St Patty's over here there is a major corn beef dilema going on. I won't even get into details but the request is to cook one and I honestly and soul worthy do not want beef or pork over here and was going to make an exception for St Patty's ONLY but that is honestly not what I want to do as of now. That may or may not change depending on how I feel but I would be much happier, regardless, if I were able to offer a nice alternative. I have menu planned some very clean healthy vegetable sides and was hoping I could pull off a cabbage wrapped dill-salmon wellington. I've never done this but have the idea to make my dill-icious salmon, wrap it in cabbage and then in puff pastry and bake. Maybe shredded carrots and a layer of brie on top of the salmon might be nice too and set things well in the cabbage. This sounds so tasty the more I think about it. I would roast a lovely assorted of veggies: fennel, baby potatoes, nantes carrots, parsnips, brussles sprouts, asparagus or what not and maybe do my signature raw broccoli/sprout crunchy green salad.. fresh fruit... maybe a nice simple split pea green soup to keep on green theme or a broccoli cheese if I use the broccoli this way instead and cheese in the soup instead of the wellingtons? Not sure, still thinking this all over.
"Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime." ~Chinese Proverb~