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Pismo Beach, California | Saturday, November 28, 1998
Eats
Tanith Tyrr, Principal Chef, worked wonders in the kitchen for her fellow ASCers. In addition to the "advertised" menu, we had several appetizers (with delicacies such as foie gras and potato in a truffle reduction sauce), an apple-shallot sauce for the meat, and a made-on-the-spot basil and cranberry sorbet. Check out her "Bay Gourmet" web site.
It was hard to catch a tablefull without someone chomping away!
...very hard!
Hostess Lynn and friend Susie.
The centerpiece: a 27-pound piece of custom-ranched, dry-aged beef from the Tanith "ranch"!