829 Southdrive

829 Southdrive

A New Jersey state of mind



Wednesday, March 22, 2017

Upper Crust



Beef Wellington with smoky pommes dauphinoise,
asparagus with caramelized onions and lobster butter, and 
rosemary-scented glace de boeuf.

10 comments:

  1. Love Beef Wellington. But why is it called that? After the Duke of Wellington? Or after Wellington New Zealand? Or after a Wellington boot?

    PS don't be so long between blog posts next time.

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    Replies
    1. I've got some potentially good material on the horizon. We need to hear from O Dock

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    2. ...after wellington boots for sure

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  2. Beef looks good David. Now go out and blog something about your boat(s). I still think you should get that old Finn and rehab her.

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    Replies
    1. The Finn is gone. My dinghy days are long gone. Food is the only true constant in my life presently. Hope to float soon

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    2. welcome back among the mad bloggers of old

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