Monday, October 21, 2013

October 20

Another busy day at to serve at a "chef event" today.  What that means is, we have a chef come and cook a 4 course meal & the winery pairs wines to go along with it.  For a nice fee, you get a great meal and a few glasses of wine.  Benefit to working this event? I get to eat too. :) My deliberate exception for the challenge was anything work-related...haha.

Breakfast: steel cut oats with cherries & cinnamon, thinned with organic skim milk

Morning snack: peach Chobani

Lunch:  all courses are handmade; that being said, I do not think it was organic or non-gmo.
          pumpkin tortellini & ravioli                   baby greens salad with chopped mangos/avocodos
          braised short ribs with gnocci              pumpkin cheese cake
There were sauces and other stuff in the courses but I don't have all the details at home.

Dinner: still full.

Evening snack: roasted potatoes & carrots; still full!

Happy Eating!

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