Friday LINK UP

Trying something new is always refreshing, eh? 

Joining alongside some other booty-shaking ladies, with this fun link up; here is my currently obsessed tune of the week!!!!

...not to mention it's a new Zumba song. Oh yes!!! Thanks, TAMMY!!!! 

Iron Chef: Edward Lee ...made us dinner?

Chef/Owner of our local restaurant 610 Magnolia, and 2010 winner of Iron Chef America - Edward Lee - honored us with a special four course cuisine; selections deriving from his very unique menu. To say it was extraordinary would not do it justice. 

The evening began with fresh pizzas, handmade in an outdoor stone oven - which he highly recommended each one of us purchase at some point in our lifetime... right. As you can imagine, the aroma was quite delightful.  

 

More outdoor scenery views can be seen here; it's worth the peek! 

First course:

-venison

- wild mushrooms

- caramelized brussel sprouts (umm, amazing)

- homemade marinara

- mozzarella & parmesan cheese.   

 Then came the entertainment...

---- Jason, an exceptional volunteer; providing his hidden talents. ----

 

Inside the Wine Studio...

Fresh flowers, picked daily.

And following with some more deliciousness:

- goat cheese & crumbled pistachios

Oh, hello! ;) The ladies and myself, ready to begin the feast! 

  (not quite ready for the picture, thanks hubs.)

Here we go!

Second course:
 - citrus smoked salmon atop spring mix
- goat cheese
- glazed with a roasted garlic & lemon vinaigrette

Main course:
- beef rib-eye in a roasted red wine reduction sauce
- soft grits
- heirloom cauliflower

 Dessert: - a trio of delicacy:
- chocolate mousse
- blueberry & walnuts
- white chocolate ganache gel

1...2...3... breathe!  

Well, there ya have it! That was our evening. Opportunities like these don't come often, so we were grateful to have had experienced such an event; along with an autographed recipe book - not being released for another week.

 Better time than not, everyone... meet my husband, Chris! :)

To learn more of Edward Lee's biography, head on over to this interesting article; discussing everything from how he began in New York, to becoming our own local Iron Chef of America.