Given that Spark, Matt, and Steph were all out of town for a wedding this weekend, it was unclear that Gourmet Sunday was going to happen at all. Through a little last minute planning and perseverance, however, we pulled together another successful and delicious meal. Due to time restraints I decided that something simple would be best.
Hosts: Rob & Spark
Guests: Katie, Matt, Steph
Menu: Spring Rolls (the only time frozen goods ever shall be utilized on Gourmet Sunday, as it goes against everything Gourmet Sunday is about); Vegetable Stir-Fry with marinated grilled tofu and Thai Peanut Satay sauce.
Wine: 2006 Yellow Tail Shiraz
Given that none of us had ever made a peanut sauce before it went over pretty well. The sauce had several layers to it, including a burst of lemon citrus followed by a kick of cayenne pepper. Big shout out to me for staging the rice using a perfect breast shaped mold. Mmmm, delicious.
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