Hanging With a Celebrity ...No Big Deal

Testing recipes for our themed dinner requires only the best of the best. It just so happens that UCONN has a chef famous for his gluten free cook book. Chef Robert Landolphi led us through testing some very foreign recipes including: Plantain Au Gratin, Bahaman Vegetable Stew, Avocado Soup, Haitian Short ribs, Sauteed Callaloo, Pumpkin Risotto, and Guyanese Crab Cakes. The theme for our dinner is Caribbean hence the different menu offerings. Don't be intimidated by the odd names all of the recipes actually turned out to be quite tasty.
The interesting thing about recipes is that they aren't always correct. One recipe typo, tsp rather than tbsp lead to a roux to weak to thicken our sauce for the plantain au gratin. Another recipe discovery was for the bahaman vegetable stew. It only called for a total of 1 cup of water for a large pot of stew. We ended up changing each recipe a little to give it even more deliciousness.

And of course the most important part of testing the recipes is to taste what you've made. I am proud to say all of our dishes turned out delicious (except the avocado soup that was only kind of good).

This is going to be a wonderful event and a most enjoyable meal.