BBQ OYSTERS – KOREAN STYLE
Gochujang Butter, Kimchi, Scallion

Let’s not pretend that these BBQ oysters will appeal to everyone. But surprisingly, those who said they were not fans of bivalve molluscs nor kimchi found themselves enjoying several of the Korean Style Oysters hot off the grill. At a recent party, we served Fanny Bay Pacific Oysters boldly dressed with Korean flavors – a spicy rich gochujang butter, complex kimchi, and fresh scallion. And paired with cold Hite lager to get the party has started!

BBQ OYSTERS – KOREAN STYLE RECIPE

Fanny Bays are hefty and beautifully fluted, the meat is smooth with a clean cucumber finish. The town of Fanny Bay is located on the inner coast of Vancouver Island, British Columbia, Canada. They’re one of our favorites, meticulously farmed… you rarely get a bad Fanny.

Place rinsed cold live oysters on a hot grill, cup side down, for about 3 to 4 minutes until they pop and sizzle.

Use tongs to remove the hot oysters from the grill. Then use a folded kitchen towel to stabilize and hold an oyster, protecting the hand holding the oyster. Insert the tip of the oyster knife into the pointy end, next to the hinge. Wiggle the knife into the oyster then twist the knife to pop the shell open. Wipe the knife clean to remove any bits of shell clinging to it. Then use the knife to cut the muscle that holds the oyster meat to the shell.

While cooked oysters are much easier to shuck than live ones, it still can be dangerous. Never point the tip of the knife toward the hand holding the oyster, as it can slip and stab your hand. Practice slanting the knife downward. A chain mesh glove can be worn for extra protection. And it might be best to save those beers for after the oysters have been shucked…

In a small sauce pan, melt one stick of butter then whisk in 2 T. gochujuang (Korean red chili paste). Let the butter cool down, whisking occasionally, to get a homogenized mixture. Keep warm, but not hot, to prevent it from separating.

Place a mound of Kosher salt on small plates. The salt will make a stable bed to hold the fluted shells upright.

Slice napa cabbage kimchi into thin ribbons. Slice scallions very thin.

Make sure to have the toppings ready to go before grilling the oysters.

Top the hot shucked oysters with a dollop of warm gochujang butter. Place a small mound of kimchi on top, finish with a sprinkling of the scallions. Serve immediately. In fact, it’s fun to have a production line – as oysters are ready to come off the grill – shuck, dress, and serve them to the guests huddled around the BBQ. Each oyster cooks in its own time, depending on size, and the hot spots on the grill.

SLURP HAPPY!

Poached Duck Foie Gras au Torchon
Pistachio Crust, Pickled Bing Cherries, Lemon Curd
Lavender Fleur de Sel, Pink Peppercorns
Arugula & Mint Salad, French Baguette

“The great thing about foie gras is that it’s foie gras…

You don’t have to do anything to it. It’s a luxury on its own,
and your job is to try to make it show what it really is.”
– Thomas Keller

What is served cold and completely overindulgent? Poached Duck Foie Gras au Torchon.

A whole lobe of duck liver is wrapped in the same muslin torchon in which it had been poached.

Torchon means “dish towel” in French,
and is the perfect vehicle for transporting foie gras to le pique-nique. 

Simply remove the torchon and slice the foie gras into discs, then roll the edges in pistachio nuts.

Lavender Fleur de Sel

I mixed fleur de sel with dried lavender buds, then added a few fresh lavender flowers from my garden.

A few grains of lavender salt sit atop the slices of foie gras. Are we in Provence yet?

With expert instruction from Thomas Keller, the dish is minimally garnished.

Chopped pistachios cling to the outer layer of duck fat while tart pickled cherries and
sweet lemon curd add balance.

Pink peppercorns picked right off the tree harmonize with the lavender salt.

Arugula and mint are tossed with a little olive oil and add fresh bright earthy notes. It is extraordinary. Really.

The cold torchon is gently warmed by the sun. Now this is certainly picnic food!

Hold it in your mouth and let it melt on the tongue. Exquisitely creamy. Pure bliss.

It’s served with a French baguette and gluten-free breadsticks for my gluten-free friend.

Thomas Keller’s Pickled Cherry Recipe

24 bing cherries

1/2 c. red wine vinegar

1/4 c. water

1/4 c. sugar

Place cherries,vinegar, water, and sugar in a saucepan and bring to a simmer.
Immediately remove from heat.

Cool the cherries then refrigerate them in the pickling liquid for a few hours, or up to several days.

Wines

Bieler Pere et Fils Rosé, Coteaux d’Aix en Provence and Sweet Botrytis Sémillon

A pink wine to quaff in the bright picnic sun, a sweet sémillon to mimic a Sauternes.

Disarmingly delectable, it’s time to indulge!

Creative Cooking Crew Picnic

The Creative Cooking Crew is a group of 24 innovative food bloggers hosted by
Laz of Lazaro Cooks! and Joan of FOODalogue.

Each month brings a new culinary challenge with a round-up of all the entries posted at the end of the month. Although there is no real judging and the challenges are all just for fun, we take pride in sharing our entries, pushing our culinary limits.

 “We’re going on a picnic and I’m bringing …”

FOIE GRAS

May’s challenge is a picnic potluck. Everyone brings a dish and our host Joan will set the table with all the offerings in the round-up on May 22nd.

We’ll put our creative spin on a traditional picnic item, a family favorite, or we’ll create a gourmet picnic item just in time for readers to get ideas for upcoming Memorial Day picnics.

And be sure to check out the Creative Cooking Crew’s PINTEREST BOARD here for colorful inspiration!

Grilled Jumbo Sea Scallop on a Mini Crescent Bun
Pickled Carrot, Radish, and Red Onion
Fresh Cucumber, Jalapeño, and Cilantro
Sriracha Mayonnaise

The original idea was to grill some gorgeous scallops and build a petite sandwich in the style of the super-popular Vietnamese Banh Mi. My dilemma was how to make a scallop slider with the correct balance of bread-to-scallop. Slider buns or rolls can readily be purchased at the supermarket or bakery. But those buns are still way too big to fit a single sea scallop. After many phone calls to my friends (bakers and chefs), I decided to try manipulating Pillsbury® Refrigerated Crescent Dinner Rolls. Baking from scratch was not an option, as I was teaching a Cooking Class highlighting grilling (not baking). And it was important that the participants be able to easily re-create all the dishes.

I unwound the individual rolls, cut the dough in half, then reshaped and baked it for 12 minutes. Voila! The result: perfect scallop-sized buns. Just before serving, the mini buns were sliced, both sides of the interior brushed with a bit of butter, then toasted.

Dry pack, wild caught Atlantic sea scallops have a sweet, rich buttery taste. They contain no preservatives or additives and do not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution. The scallops are simply tossed in olive oil with a bit of sea salt and fresh ground pepper, then grilled on the BBQ using a grill pan over high heat for about 2 to 3 minutes per side. Simple, smoky, and sumptuous!

Grilled Scallop Sliders – Banh Mi Style Recipe

Grilled Scallop Sliders – Banh Mi Style:

• jumbo sea scallops
• mini crescent buns
• sriracha mayonnaise
• seedless cucumber, thinly sliced
• jalapeno, thinly sliced
• cilantro, whole leaves
• carrot, sliced into ribbons with vegetable peeler
• radish, thinly sliced
• red onion, thinly sliced

Pickled Carrot, Red Onion, Radish:

•  1 1/2 c. apple cider vinegar
• 1/4 c. water
• 1/4 c. sugar
• 1 T. Kosher salt

Boil vinegar with water, sugar, and salt. Stir until sugar and salt are dissolved. Let cool slightly. Place carrot ribbons, red onion, and radish into separate glass jars. Pour vinegar mixture over the vegetables. When mixture comes to room temperature, cover and refrigerate overnight or longer.

To Assemble:

Prep all ingredients, grill the scallops last.

Spread sriracha mayonnaise on the toasted buns.

Layer cucumber, carrot, radish, cilantro, jalapeno, red onion.

Grill scallops then assemble the sliders. Use a decorative pick to secure sandwich and serve immediately.

Thank You!

We demonstrated these sliders as one of the dishes at a really fun Cooking Class Fundraiser last weekend. They were a big hit – with all the flavors, textures, colors, and adorable size – of course they were!

Extending a very special thank you to super-gracious hosts Tracy & John, all the enthusiastic participants, and to my awesome talented team:  FA, Jon, and Marlene. You rock!

I’m thrilled to be a contributing columnist for our local paper Random Lengths News, which covers the Harbor Area of Los Angeles, where I write about food and entertaining.The following is the column I wrote for Mother’s Day.

Personalizing Mother’s Day

It’s no secret that Mother’s Day is the busiest day of the year for U.S. restaurants. Take mom out for a nice meal, give her the day off from cooking and cleaning, what a treat! But if you would like to make the day festive and personal, try these tips for “Making Mother’s Day Special” starting her day by fixing breakfast or brunch. And {hint} you can still take her out for dinner!

Prepare a fresh and easy brunch that is on the healthier side. The menu includes a light egg & cheese strata, fresh fruit parfait, with juice, and coffee or tea. The strata provides a delightful savory element, while the parfait adds a sweet note.

Dads and kids can pull this lovely menu together without too much effort. The strata (aka overnight egg casserole) is prepped the night before then easily baked in the morning. Kids can help layer fresh fruit and yogurt for a colorful presentation. Serve juice with a strawberry perched on the rim of the glass for an elegant touch.

Make it personal by adding mom’s favorite ingredients to the strata. Does she like ham, asparagus, mushrooms, broccoli? If she likes spicy, serve the strata with salsa on the side. Make the fresh fruit parfaits with the fruits mom likes best.

She will feel special when you pay attention to detail. Set a pretty table with her favorite theme or colors and flowers. Carnations have been the symbol of Mother’s Day for over a century. Why not mix carnations with her most cherished flower? In addition to one arrangement, add a bud vase with a single flower at each place setting. She will be charmed!

Pull on her heartstrings by placing small, framed pictures of your family around the table.  Set the mood by playing mom’s favorite music in the background. And don’t forget to tell her how much you love and appreciate her. Be sure to write your own special message to her in a card.

Lastly, make sure mom relaxes while the whole family pitches in to clean up…leaving her very proud and the kitchen – spotless!

Light Egg & Cheese Strata Recipe (serves 4 – 6)

• 3 c. cubed dense crusty white bread
• 5 large eggs
• 2 c. low-fat milk
• 1  t. dry mustard
• 3/4  t. salt
• fresh ground pepper, a few grinds
• 1 c. grated reduced-fat sharp cheddar cheese, or mom’s favorite cheese

Whisk eggs, milk, mustard, salt & pepper together in a large bowl. Place bread in a greased medium-sized baking dish, top with cheese. Pour egg mixture over the bread. If using, add mom’s favorite ingredients (see below). Gently mix it all together, cover, and refrigerate overnight.

Additional Ingredient Ideas:

• 2 c. cubed ham
• 2 c. blanched asparagus, trimmed and cut into 2” pieces
• 2 c. sautéed sliced mushrooms
• 2 c. steamed sliced broccoli florets

Use a single ingredient, or a combination adding up to 2 cups.

Cook the strata, uncovered, in a pre-heated 350 degree oven for 55 to 60 minutes so that the top is a nice golden brown and the custard is set. Remove from oven and let stand for 5 minutes before serving.

Light Fresh Fruit Parfait Recipe

• fresh fruit
• jam, preserves, or marmalade
• lemon or lime
• non-fat Greek yogurt (vanilla or plain)
• mint sprig for garnish

Slice mom’s favorite fresh fruit into bite sized-pieces. In a medium pan, heat enough jam to generously coat the fruit. When the jam has melted, stir in fruit plus a hearty squeeze of fresh lemon or lime juice, then chill slightly.

Using clear glasses, alternate yogurt with fruit in layers to make a parfait. Garnish with a mint sprig. (We all really liked the combination of fresh strawberries with orange marmalade and lime juice).

Love You Ma! Happy Mother’s Day!

Hand-Broken 85% Cacao Dark Bitter Chocolate
Olive Oil Powder, Olive Oil, Raw Cacao Nibs, Fleur de Sel

One last little sweet bite to seal the deal, to say goodnight to a grand meal that is now only a memory. The French have a name for these bites: mignardises. Usually tiny but elaborate, often consisting of many types or flavors, like pâtes de fruits and miniature macarons. 

mignardises

In a tradition dating back to 18th-century France, pastry chefs would end their workday by placing small treats in the ovens to cook in the residual heat leftover from a day of baking. The name mignardise comes from the Old French word ”mignard,” describing something dainty, graceful, delicate.

Home cooks can easily offer a playful parting gesture from their kitchen too, creating a final impression and allowing the pleasure of the meal to linger…and it only takes about 5 minutes!

Molecular Mignardise Recipe

Break dark chocolate into irregular bite-sized pieces.

Combine 1/4 c. tapioca maltodextrin with 1 T. top quality fruity olive oil.
Blend together until it becomes a powder.
Add more tapioca maltodextrin to get a powdery consistency, if necessary.

Organic tapioca maltodextrin can be ordered online. It is a flavorless food-grade dextrose made from tapioca. In molecular gastronomy circles, it is used to turn oil into powder. When the powder hits the mouth, it bewilders the diner by reconstituting back to oil!

Drizzle olive oil onto serving platter.
Arrange chocolate pieces over the olive oil.

Drizzle a few drops of olive oil onto the chocolate pieces.
Top with a sprinkling of fleur de del and raw cacao nibs.
Use a spider or coarse mesh sieve to sprinkle olive oil powder over the chocolate.

Serve these intriguing little bites at the very end of a meal to delight your guests~
with coffee, espresso, or a snifter of your favorite spirit.

Swiss Chard Falafel Burger
Bacon, Lettuce, Tomato, Avocado, Hummus
On a Toasted Ciabatta Roll

Besides the obvious, BLT stands for Bistro Laurent Tourondel. This French Chef and his restaurant empire were my inspiration for our monthly Cooking Club challenge to build a sandwich around three ingredients that start with the letters…BLT, other than bacon, lettuce, and tomato.

I did attempt to follow the challenge rules, but my combinations of B, L, and T foods were uninspiring. And I simply cannot share something here on Taste With The Eyes that I don’t consider fabulous in one way or another. So I turned to a cookbook on my shelf BLT Bistro Laurent Tourondel for help. The Chef melds classic French bistro fare with the American steakhouse style. He poetically reinterprets the dishes in an uncomplicated manner with flavor and flair.

The idea for my reinterpreted BLT sandwich comes from a different source however, an item on his menu at restaurant BLT Burger in Las Vegas, called a Veggie Falafel. I had no idea what ingredients were in his falafel, but it was wonderfully green! With lettuce, tomato, avocado, and hummus. So, here I present my version…a Swiss Chard Falafel Burger.

Now, why go through all the trouble to make a superior vegetarian burger then add bacon to the sandwich? Why indeed. Vegetarian friends will love this swiss chard falafel burger, and why not add bacon for my carnivorous friends who believe bacon makes everything better. Which one are you?

The Creative Cooking Crew is a group of 24 innovative food bloggers hosted by Laz of Lazaro Cooks! and Joan of FOODalogue. Each month brings a new culinary challenge with a round-up of all the entries posted at the end of the month. Although there is no real judging and the challenges are all just for fun, we take pride in sharing our entries, pushing our culinary limits.

My apologies to the Club for not following the rules “to the letter.” Please stop by Laz’s blog on April 29th to view all the imaginative interpretations of a BLT sandwich. And be sure to check out the Creative Cooking Crew’s PINTEREST BOARD here for visual inspiration!

• 2 large swiss chard leaves, de-stemmed
• 1 can garbanzo beans, rinsed & drained
• small handful each of fresh parsley and dill
• 1/2 medium onion, rough chopped
• 2 garlic cloves
• 1 t. ground cumin
• 1/2 t. salt
• 1/2 t. red pepper flakes
• 2 T. panko
• 1 T. flour
• 1 t. baking powder

Cook chard in boiling water for 5 minutes. Drain and squeeze out excess water. Place chard in the bowl of a food processor along with garbanzo beans, herbs, onion, garlic, cumin, salt, and red pepper flakes. Process until all the ingredients are blended, but still a bit chunky.

Sprinkle panko, flour, and baking powder over the mixture. Process briefly until the mixture comes together, pulling away from the sides and forming a ball.

Form the dough into patties and fry in canola oil over medium heat until the exterior is browned and crispy, and the interior is hot.

To assemble: brush split ciabatta rolls with olive oil and toast until golden. Spread hummus on the bread. Top the bottom piece with a swiss chard falafel burger. Then layer bacon, tomato, avocado, and green leaf lettuce.

And we served these awesome sandwiches with Samuel Adams Boston Lager Tonight…

*Friends, feel free to share your ideas for a fantastic B-L-T sandwich in the comment section.

Would you rather eat farm fresh poached eggs and thick smoky bacon? Me too. But part of my heart-healthy regimen includes oatmeal for breakfast several times a week. And that gets boring. Quite. Boring. In looking for healthy ways to jazz it up, I put together this combination of toppings – tangy yogurt, toasty quinoa, nutty sunflower seeds, intense wild berries, and mildly sweet blue agave nectar. It was a delightful way start to the day.

Toasted Quinoa

Toast a couple teaspoons of uncooked quinoa in a hot dry skillet, shaking occasionally, until the quinoa is browned and has a nutty aroma, about 2 minutes. In addition to the toasty flavors, this quinoa adds a nice crunchy texture which complements the chewy little berries.

Top hot oatmeal with a scoop of non-fat Greek yogurt, dried blueberries, raw sunflower seeds, toasted quinoa, and a drizzle of blue agave nectar.

Good morning! Bonjour! Buenas dias!

I don’t pretend to be an expert on the Korean pub scene, in fact I’ve only been to this one. But here, my older brother Bill and I were transported to what I imagine to be a secret hideaway in a back alley somewhere in Seoul. He served in the military in Korea and was happy to accompany me as I reviewed  a dozen restaurants for a Korean restaurant publication. We began our experience at Dan Sung Sa with a complimentary seaweed soup, perhaps served for drinking stamina? And positively addictive shoestring potatoes curiously sprinkled with sugar.

We were warned that Dan Sung Sa is not easy to find. It has no exterior signage in English, adding to the mystery and charm.

Dan Sung Sa
3317 W. 6th St.
Koreatown, Los Angeles, CA

This is a bar. Trippy, authentic, hip, smoky. We loved it. Definitely not a fine dining establishment by any means. If you are looking for a place to imbibe and experience what could be Seoul’s cultural underbelly, this is the place. We drank Hite and soju, we ate esoteric ahn-joo. The service fit the atmosphere, the music was perfect. By the way – it was smoky…and not just from the grill.

Soju is a Korean distilled beverage, traditionally made from rice, which tastes similar to vodka with a slightly sweet finish. We enjoyed the soju neat, with a chaser of Hite beer, a clean pale lager.

Cute-looking crystal noodle seaweed wraps were in the shape of  little dumbbells. These kim mari are filled with jap chae noodles, the sauce is spicy and pairs well with cold beer.

My easy-going brother didn’t mind that I ordered authentic pub food: skewers of chicken gizzards, pork belly, ginko nuts.

Forget that you’re on 6th Street in LA, and imagine that you are in Seoul. Dansungsa is named after Korea’s first cinema, it’s decor features period posters highlighting classic Korean films.

The haemul pajeon, a seafood scallion pancake goes best with makkoli (a milky rice wine).

The lighting and wood furnishings, flags, wall art and graffiti help to convince us that we have traveled afar. We watch the women grill chicken feet and frog “back” leg skewers in the hazy open central kitchen.

Honestly, I’m not sure it would be as fun if you don’t imbibe…at least just a little.

If you want to take a trip without flying for hours over the Pacific, go! Go, definitely go to this pojangmacha (Korean gastropub) in Los Angeles!

김치전

I’m obsessed with a pancake. Korean Kimchi Jeon. How does a simple combination of flour & water plus kimchi produce such a sublime pancake? It is kimchi’s spicy, salty, sweet, sour, bitter, umami, fermented flavors when added to a basic pancake batter that result in an extraordinary snack. Complex in flavor with textures ranging from chewy to crispy and a delightful orange-hue, guests can’t get enough of this popular ahn-joo.

With a jar of kimchi in the refrigerator and the rest of the ingredients pretty much standard pantry items, in 15 minutes or so I can serve a mind-blowing appetizer. Pair with cold beer or makkoli (rice wine) to get the party started!

Two ways to enjoy ~ choose either the partially burnt caramelized kimchi pancake or the crispy/chewy version ~ same ingredients, different method.

kimchi pancake recipe #1 crispy/chewy version

Ingredients:

1 c. all purpose flour
1/4 c. rice flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. salt
1 c. cold water
1/4 c. kimchi juice
1 1/2 c. napa cabbage kimchi (finely or coarsely chopped, depending on recipe)
canola oil for frying

To make the batter, mix all the dry ingredients together in a medium-sized bowl. Whisk in the water. Add kimchi juice and whisk until the batter is completely blended and there are no lumps. The batter should be of medium-light consistency, not too thick, add a bit more water if necessary. This amount of batter makes about three pancakes depending on the size of the pan.

Fold finely chopped kimchi into the batter.

Heat a non-stick pan over medium-high heat. Add canola oil to the pan. When the oil is hot, ladle in the batter. Cook for 4 to 5 minutes until the bottom is a nice golden brown. Then flip the pancake and cook the other side, adding a bit more oil if necessary. If the exterior is browning too quickly for the interior to cook, turn the heat down to medium. Let cool slightly then cut the pancake into wedges and serve with dipping sauce.

kimchi pancake recipe #2 caramelized version

The second version uses coarsely chopped kimchi. The kimchi is sautéed, then the batter is ladled over the kimchi, producing a crispy pancake where the sugar in the kimchi caramelizes to delectable burnt bits.

Saute coasrely chopped kimchi in a bit of canola oil for a few minutes, stirring occasionally. Add a little more canola oil to the perimeter of the pan. When the oil is hot, ladle batter over the kimchi, tilting the pan to distribute the batter. Cook 4 to 5 minutes until the bottom is browned and the kimchi is caramelized, then flip and cook the other side.

Dipping Sauce

3 T. low-sodium soy sauce
2 T. seasoned rice wine vinegar
1 T. toasted sesame oil
a few shakes of sesame seeds
a few shakes of gochugaru (red pepper powder)

kimchi jeon & beer

happy.  hour.

THE BRISKET KID

This kid has helped cook the Passover brisket since he was 4-years-old. Now with six years of experience under his belt, he has delivered 15 lbs. of the most tender, delectable brisket by himself! And I couldn’t be more proud of my nephew, bravo Stone!

Chef Stone 2007

Chef Stone 2013

THE BRISKET KID’S RECIPE SERVES 30 +

• 15 lbs. beef brisket (three 5 lb. briskets)
• 8 medium yellow onions, sliced

SAUCE

• 5 cans tomato sauce 15 oz.
• 4 packets dried onion soup mix (usually 2 to a box)
• 1  1/2 T. ground ginger
• 2 T. garlic powder
• 2 t. ground pepper
• 2 c. Kosher dry red wine
• 1/4 c. wheat-free low-sodium tamari

Combine all the sauce ingredients in a large bowl. (If your family does not eat soy products on Passover, substitute 2 t. sea salt for the tamari).

Rinse and dry the brisket with paper towels. Season with Kosher salt and fresh ground black pepper. Place brisket under the broiler to get a nice caramelization on both sides.

Arrange the briskets in the baking pans with the fat side up. Then cover the briskets with the sliced onions, ladle sauce over the onions.

Cover tightly with heavy duty aluminum foil. (Tent the foil if necessary to keep the tomato onion mixture from touching the foil). Cook in a 275° – 300° oven for 6 to 8 hours until the brisket is super-tender.

Remove the brisket from the oven and let cool to room temperature, cover and refrigerate overnight.

The next day remove the cold brisket from the sauce. Peel off the fat cap.  Slice against the grain.

Arrange meat slices in a baking dish and ladle the sauce and onions back over the meat and between the slices. Getting the sauce between the slices is important! Cover with foil. Now the brisket is ready to reheat later.

Stone recommends our horseradish potato cakes with his brisket!

Cook 5 lbs. skin-on red rose potatoes in salted water until tender. Drain, letting steam escape. Mash with a potato masher. Add olive oil, prepared horseradish, whole-grain mustard, salt, pepper, chopped parsley and chives. Use an ice cream scoop to form individual cakes on a greased baking sheet. Press down on the potato cakes to form medallions. Brush with olive oil and heat under the broiler until the tops are nicely browned.

Reheat the brisket in a 325° oven. (The brisket can be reheated during the seder). To serve, arrange the brisket and sauce on platters, garnish with parsley.

Bon Appetit!