We're in the throes now of preparing our special dinner for Valentine's Day (celebrating tonight, since it is Saturday, rather than tomorrow, a "school" night).
Here is the menu:
Starter Course (Mrs. B)
Creamy Garlic Seafood Soup
2008 Stony Knoll Viognier (Dobson, North Carolina)
Main Course (Chef B)
Beef Tenderloin Medallions with Potato Risotto
Roasted Prosciutto Wrapped Asparagus with Fresh Parmesan Cheese and Ground
2004 Ridge Zinfandel Caboose (Sonoma, California)
Dessert Course (Mrs. B)
Upside-Down Almond Fudge Tart with Italian Raspberry Sorbet
Ponte Late Harvest Cabernet-Zinfandel (Temecula, California)
Happy Valentine's Day, all!