Wes has really immersed himself in vegetarian cooking. This was his first attempt at a full vegetarian dinner. To say that it was a success is an understatement!
Wes, the chef
Ceramic knives are so cool!
Spreading pesto over the parmesan polenta cakes he prepared the night before
Roasted orange bell peppers in olive oil
Polenta cakes topped with mozzarella, peppers and sun-dried tomatoes
The finished parmesan polenta served alongside radicchio with tomato concasse and asparagus spears.