Starting with some olives, cheese and  patté
Savory coeur a la creme { Ina Garten’s recipe }
Roasted pear with stilton and cranberry on arugula salad and butternut squash soup
Roast Pork loin with chili pomegranate glaze { Michael Lomonaco’s Porter House recipe }
Maple glazed acorn squash with pine nuts and raisins
There’s also Penne Alla Vecchia Bettola { Nick And Toni’s recipe } which I didn’t get to photograph
Bourbon vanilla ice cream with espresso Franfelico, shavings of chocolate, toasted hazelnuts with biscotti for dessert
I’m so glad I didn’t burn anything down and everything was cooked and they were edible. All in all, I say the food was pretty good. My God, I cooked with praying heart. 😉
