Interviewing for a pastry chef and a taste from Chef Ian.

Today we interview a possible pastry chef. Wallpaper is continuing and it is an ant hill of activity. This has truly been the most challenging and fulfilling year of my life. The complexity of building such a thing is quite humbling. My gratitude to the scores of workmen and craftsmen is hard to articulate.

Met Chef Ian’s in-laws yesterday night. They are lovely people. We shared a meal that was so wildly perfect that my excitement is hard to contain. The ultra-moist smoked pork tenderloin had the richest applewood and hickory smoke flavors. The vegetables and chard from the Neely garden had flavor not found in market vegetables. We finished with an incredibly vibrant beet and citrus sorbet with fresh mint and a lemon shortbread. I kept imagining serving this to a guest in the beautiful Neely dining rooms and found my excitement a little ‘over the top’. I’m sure the delicious Moscow Mules didn’t hurt. It was a wonderful evening full of love beauty and food!

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