My DH did the website and maintains it for the kids. My son is the chef, DIL is a chef but does all the wine stuff and is the manager. I am the hostess and do all the PR and DH is the "Jazz Man". He has played jazz piano, "straight ahead" jazz ever since I met him in 1970. He does parties and receptions and the kids restaurant every Friday night and all the wine dinners. The wine dinners are all archived in the special events section. My son is really something. He was cooking locally and then went in the USMC and then went to NECI in Vermont and completed his training. He spent a lot of time in the NW in Oregon and WA. He will stay here always near us, he says, and we are glad of that. I am pleased you like the menu...it is even better than it sounds. He would welcome you all , as would we, anytime. c

I frequently make souffles in my convection oven... I even entertain with them as the entree for luncheons. When I do this, I'm usually serving 10-12 ladies, so there are 2 or 3 souffles in my convection oven, all baking at the same time. I do have a window in my oven door and monitor their progress through that. I don't know how one would go about monitoring the progress of a souffle if there were no window. If you feel confident that your oven bakes at/close to the prescribed temp, then I'd put the souffle in for the stipulated time and take it out when the buzzer goes off. I really don't think you should open the door until the souffles are ready to come out, if you want the best results from all your effort. My souffles have never fallen and look beautiful when they emerge. They've climbed above the souffle dish and puffed out so beautifully. Follow the recipe exactly. I use Julia Child's recipe in Mastering the Art of French cooking. I've never made a dessert souffle, but I've frequenty made the entree souffles. Good luck. I love souffle paired with a salad, French bread and a good glass of wine. It's a wonderful lunch or dinner dish.

This is my recipe and it's outstanding! Molten Chocolate Cake 4 servings: For Ganache Center: 1/4 cup plus 2 tablespoons heavy cream 4 oz. bittersweet or semi-sweet chocolate, in chips or finely chopped For cake: 4 ounces of bittersweet or semi-sweet chocolate, in chips or finely chopped 6 tablespoons unsalted butter 2 large eggs 1 egg yolk 2 1/2 Tb sugar 1/2 Tb all purpose flour Powdered sugar for dusting Make ganache (allow 2 1/2 hours prior to making cakes): Heat cream in a small saucepan, just until bubbles form around the periineter. Add . chocolate to cream without stirring. Let chocolate sit 5 minutes then gently stir until dark and smooth. Transfer to a bowl and chill until firm, at least 1 hour. Scoop ganache into small balls with a cookie scoop, melon baller or teaspoon. Line a sheet pan with waxed paper arid place scooped ganache at least 1/2 inch apart on paper. Freeze at least one hour. ¬ Make cakes: Preheat oven to 375 degrees. Butter the sides of 4 6-oz. ramekins, or spray with cooking spray. Set aside. Stir chocolate and butter in heavy saucepan over low heat until smooth. Remove from heat and set aside. Using an electric mixer, beat eggs, egg yolks, and sugar in large bowl until ribbon stage (mixture will be very thick and pale and when drizzled from still beaters, it will stay suspended in a ribbon for 2 seconds), about 5 minutes. Fold 1/4 of chocolate into egg mixture until mixed then add remaining chocolate. Mixture should be quite dark. Sprinkle flour over chocolate mixture and fold. Divide batter into ramekins. Place a frozen ganache ball into the center of each filled ramekin and place in oven for 15-20 min. or until the tops appear to be dry and slightly risen over the edge of the ramekin.. Serve in ramekins or if unmolding, allow cakes to sit 5 minutes, then run a knife around the outer edges. Carefully turn the ramekin over to let the cake slide out onto a plate. Serve sprinkled with powdered sugar.

Get some good blue cheese and soften it with some whipping cream and a bit of fresh crushed garlic... Then make a sour cream mustard horse radish sauce....mostly sour cream, a dab of dijon mustard, a dash of worchestershire and a generous spoon of horseradish. Also...soy sauce mixed with brown sugar and a good dash of a hot sauce is good. Sounds like fun....we used to do that....and not even sit down....just all stand around the kitchen counter and stuff our faces!! And there was always shrimp to be cooked in the oil AFTER all the beef was eaten...lest it get shrimp cooties in the oil!! LOL! Linda C