Busy, as usual in the kitchen. We made:

Chicken Enchiladas

and we made BBQ Shepherd’s Pie, Asian Marinated Cucumber Salad,

Dilled Green Bean Salad, Mesclun greens with goat cheese, asian pear, almonds and cranberry, Beef and Cheese Enchilada Casserole, Vegetarian Shepherd’s Pie, Vegetable Pot Pie with a Dill Crust, and we made an eggless quiche!

It’s quiet in the restaurant today. Our personal chef deliveries are done for the week and we are getting ready for a turkey dinner for 48 on Thursday and a lasagna lunch for 60 on Friday. Next week’s schedule is even more demanding as the Christmas rush presses on.

We welcome your questions and don’t be shy to comment. My traffic has tripled in the last month so I know you’re reading!