Monday, August 22, 2005

Parmesan Polenta and Radicchio with Tomato Concasse

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.

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