Gourmet Trout

We were lucky to be invited to Brian and Tameeza's for dinner the other night. It's where the Salon was held, but this time, it was for serious eating and finally getting some time to catch up with them. I've known that Brian was a serious cook (he carries his knives when he travels and camps at Burning Man with a chef from a great SF restaurant), and had been totally looking forward to the meal. We were not disappointed.

Cheese to set me in the mood, then for dinner, beautiful whole trout, stuffed with veges, water chestnuts (gives great texture), and parmesan cheese. Simply but perfectly sauteed string beans and portabella mushrooms with salt, and quinoa. It was a fresh, light and delicious meal.

Dav and I also really enjoyed having the one-on-one time with them. We keep seeing each other at social gatherings, and noting that we have lots in common, but never having time to just sit and talk. I learned a lot (they have some cool experiences that I never knew about), and look forward to reciprocating dinner (won't come close to Brian's cooking though).