Chef Bill turned 84 yesterday so he didn’t chef but rather was taken to Tavola’s at the Springfield Country Club where he ordered the seafood combination platter and a margarita. The coffee and dessert – a delicious blueberry pie made by Mrs. Chef Bill — was served at home.
Tonight, however, he was back on the job where he cooked up a delicious skewerless shish kabob featuring lamb, beef (an old London broil), along with mushrooms, green and red peppers and cherry tomatoes. Some chicken drumsticks and basa fish were thrown in just to make the meal a feast.
Dessert was an Italian rum cake provided by some nice neighbors.
The wine was a syrah from Columbia Winery.
Everything was perfect.