Jamie Kennedy always delights. He is a serious, culturally well rounded chef. This event had a Spanish theme in honour of an olive oil that was being featured at this dinner.
Ajo blanco, a chilled soup made with puree of almonds, garlic and olive oil, is one of my favourite soups, ever so satisfying.
Spring salad with ventresca (tuna belly...the best part) tuna.
Paella with rabbit. This was a terrific dish of complementary flavours: the rabbit and saffron.
Palette of very tender lamb on a bed of roasted potatoes.
Churros with a rich dark chocolate sauce. These churros were perfectly done, crispy on the outside and melt in the mouth insides.
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