Tuesday, January 26, 2010

New Years Eve, 2010

My husband and I and a few friends visited Asheville, North Carolina for New Year’s.

We toured Biltmore Estate and our home away from home while we were in Asheville was a wonderful bed and breakfast called Aberdeen Inn.

Our host at the inn became our chef for New Year’s Eve dinner and prepared a wonderful meal for us.

Here I am on my way down to join the others for appetizers in the common area of the house.

Appetizers included a vegetable platter with dip and a couple of cheese balls with crackers. We had plenty of red wine for sipping along with other beverages.

Our final appetizer....Marinated Shrimp sauteed and served with Sun Dried Tomato Sauce was prepared and served table-side.

The table setting included lots of gold and silver. Each place setting had a gold charger with a white napkin wrapped in some type of gold fabric and tied with gold cord. The fabric was different at each place setting. It made for a nice touch.

The wine glasses had a beautiful gold design around the rim.

The centerpiece included gold candles in simple silver holders.

Each place setting included a shrimp fork...

....and plenty of other silver for the meal.

Chief Tom preparing our shrimp...
Miss Tweetie....

Hubby taking some video of me...
Our shrimp is served.....

As we enjoyed our shrimp, Chef Tom began preparing our Caesar Salad.....a bonfide one with the anchovies in the dressing. Tom advised us if we could taste the anchovies then he had done something wrong. I couldn't taste the anchovies at all.

Waiting on my salad.

Another sip of wine will do....

Our wonderful ceasar salad.

The main course....Stuffed Beef Tenderloin Stuffed with Port Salut Cheese and Crabmeat served with Bernaise Sauce.

Our sides included Garlic Mashed potatos (served on a side saucer), Steamed Asparagus with Lemon Buere Sauce, and fresh baked rolls.

A meal as it should be......leisure conversation and eating.....allowing the candles to burn low.

Our desert included a wonderful Cream Brulee....topped with raspberries.

Our entire group with Chef Tom
After playing cards for awhile the New Year was at hand and we reassembled in the common area for champagne and Tiramasu.

Didn't it look wonderful? It was a great way to bring in the New Year!

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