Casa East Sac Second Tuesday Chef's Dinner

Sharon and I went to the Casa East Sac Second Tuesday Chef's Dinner with Brun and Kim. Sharon and I went to the Second Tuesday Chef's Dinner in March. Sharon and Tom went in April.

For an AMUSE-BOUCHE, we had CLASSIC DEVILED EGG [TSAR NICOULAI CAVIAR, HERBS]. For the first course, Sharon had POTATO VELOUTE [CRÈME FRAICHE, HERBS, AND CHIVE OIL], while I had SALAD LYONNAISE [FRISEE, POACHED EGG, BACON, CROUTONS, HERBS, BACON VINAIGRETTE]. For the second course, Sharon had a BISTRO STEAK [16 OZ. RIBEYE STEAK, HERB BUTTER, ROASTED POTATO, SEASONAL VEGETABLE], while I had STEAMED MUSSELS [WHITE WINE, SAFFRON, DIJON, HERBS, YUKON POTATO]. FOR dessert, we had a BERRY PARFAIT.