Last night was so much fun! Great food, even better company. My dad and Carrie Ann came over for supper, so we wanted to do something really special. I played sous-chef to Mike's chef for the evening. The menu consted of algonquin cocktails, homemade salsa, and wasabi peas for starters, then beef tenderloin chimichurri, baked potatoes, simple green salad, and biscuits. Finally, for dessert we had russian creme with amaretto whipped cream and coffee.
Dad brought over the best pinot noir I've ever had, which was pretty neat, as the chimichurri had pinot noir vinegar as the base.
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