FOR DINNER, I MAKE A CHILLED CAULIFLOWER VELOUTÉ AND kataifi pastry–crusted blue prawns with Romanesco broccoli and cilantro cream. This is the amuse-bouche, which I follow with some langoustines (wrapped in crispy potato and serrano ham) as an appetizer – I’m keeping to a relatively loose nautical theme.
The main is yellowfin tuna steak drizzled with some olive oil, paired with panisse and marinated anchovies.
For dessert, a Korean-grocery staple: black sesame ice cream accented with a dollop of green tea ice cream to offset the tacky sweetness with a nice bitter tang.
I serve some Pinot Grigio with the food, sparkling water on the side.
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Dolores shows up right at six, and she’s extremely pink. Her face is pink, her arms are pink, her dress is pink and her white shoes have pink sh
