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Arlene & Ulysses  > Parties > Wine/Gourmet Dinner
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Arlene & Ulysses > Main Menu of Chez Arlene
Arlene & Ulysses > Caviar Trio - black lumpfish, salmon roe, wasabi tobikko. And I made some blinis on the side!
Arlene & Ulysses > Smoked Norweigian Salmon. Fixings (shared by both the salmon and the caviar) are lemon wedges, creme fraiche, egg, red onion, chives, capers. Uly was busy chopping and prepping ingredients all day!
Arlene & Ulysses > Ahi Tuna Tartare, made completely by Leah from super-fresh Ahi that she purchased the same day from the SF Ferry building. Doesn't it look pretty? My sis is an awesome chef!
Arlene & Ulysses > Foie Gras Terrine served on a bed of mache, made of ~98% pure fatty duck liver (and ~2% Sauternes). I made this last week! Yup, I started cooking/preparing that early...
Arlene & Ulysses > "Faux Gras" (Vegetable Pate), courtesy of Whole Foods
Arlene & Ulysses > Charcouterie Platter - From the bottom: Chianti Salami, Jamon Serrano, Spanish Chorizo, Italian Prosciutto, Pinot Grigio Salami. Thanks Kay for helping prep!
Arlene & Ulysses > Bread basket (to soak up all that alcohol!)

From left: Italian crostini (for charcouterie), toast points (for tuna and salmon), toasted brioche (for the foie gras)
Arlene & Ulysses > Caprese Salad Skewers, made by Kay. I thought we were in trouble when the mozzarella was too soft, but she managed to make it work by wrapping the basil around it! Then, I forgot the olive oil and balsamic drizzle until it was more than halfway gone! At least they were still good. :)
Main Menu of Chez Arlene
 > Main Menu of Chez Arlene
Main Menu of Chez Arlene
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