The invitation for this particular meeting was so poetically written that I feel the need to include it in this post so that it is saved for posterity.
Dear Foodie Friends: Take a moment to ponder these statements..... - A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. - The history of the spice trade is, above all, the history of pepper, the ‘King of Spices’. It has been used in trading as an exchange medium like money and, at times, has been valued so highly that a single peppercorn dropped on the floor would be hunted like a lost pearl.Now take a moment to ponder what you will be creating with our next theme ingredients, "salt and pepper". Consider the many varieties beyond your Morton's shaker and McCormicks grinder! With so many salts and peppers now available they have become major ingredients and not just mere "seasonings". For this Gourmet Club the Reimagnolis will be making Whole Fish Baked in Kosher Salt. We look forward to enjoying your dishes on November 12, at 6 pm. See you then! Rosie & Geoff
I prepared the appetizers, but neglected to take any pictures of them. We nibbled on roasted edamame and then enjoyed salt and pepper shrimp. Simple and yet delicious (if I do say so myself.)
And here we have him... the man, the myth, the fish:
What a gorgeous plate of food. The fish had an absolutely amazing flavor. And we were all very glad that Amy made a second attempt at the bread, 'cause that first attempt that she brought along for show-and-tell was really more of a doorstop than a loaf of bread. This one was quite delicious though!
Followed by a spectacular caramel salted something delicious but I can't remember the name.
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