This weekend we did a super fun Post-Thanksgiving Par-tay for the Carb-Conscious Featuring:
Lettuce Wrap Bar
Duck Confit with Sweet and Sour Cippolinni Onions, Roasted Fall Vegetables, and Saffron Chicken Salad
Vegetable Buffet
Sweet Potato Mash with Black Eyed Peas and Apple Compote
Roasted Pepper Soup with Mint Salsa Verde
Meat Buffet
Rib Cap Steak, Whole Roasted Sea Bass, Grilled Jidori Chicken
Dessert
Carmelized Bananna Trifle with Flourless Chocolate Cake and Creme Fraiche
