My First Big Gig as a Chef

Weeks of preparation, menu planning, shopping, and recipe testing finally brought us up to the big event on Saturday night. The benefit dinner I cooked for my friends at Reason2Hope was a terrific success! If you're with me on Facebook, you might have seen the pics already. If not, here you go...

The day before the party I made one last trip to the market for produce.

The dinner was held in Mary Van Kampen's studio in Taos.

I love this painting.

One of the appetizers - mini spanakopita.

Taos Caesar Salad with Creamy Chipotle Dressing

Roasted Red Pepper Bisque with basil cream, toasted pine nuts, and edible borage blossoms

And for dessert, Chocolate Mole Spoon Brownies, Lemon Blossom Cakes,
and Fresh Fruit with Strawberry-Balsamic Reduction

Everyone left full and happy and inspired to donate to the school in Gambia, which was the whole idea.  They also asked a lot of questions about veganism, which was an added bonus for me. I'm pleased and exhausted, and have no idea where to go from here. Maybe Secret Vegan Suppers this winter? Would you come? Or maybe even host a dinner at your house? I think we might work something out. Think about it. I'd love to put this cute chef's coat to more use!