Dylan was my sous-chef for the demo…he made:
Sesame salmon tartare
Asparagus with pancetta (well, we actually used bacon from Enzo’s Butcher Shop but who’s really picky about pork products)
He was a hit; the cookbook was a hit…great time had by all. Thanks to those of you who took time out of your busy schedules to stop by!
On to the BYC Paella Dinner on Feb 12! We’re planning on cooking for 100 people. If you haven’t made your reservations yet, call Berkeley Yacht Club to do so!