Fresh Cooking Club

Summer hosted this month's cooking club, and the theme was "fresh!" Nancy made delicious watermelon vodka cocktails.

Cheers!

Yumi made her own cheese! Then paired it with an orange marinade, cucumber, olives and mint.

Valerie's smoked trout lettuce wraps! SO fresh.

Suzanne's savory cold watermelon soup!

Summer made chicken under a brick!!

AND limoncello-spiked grilled tuna.

I brought tortellini salad.

Nancy made another round of watermelon cocktails, this time with tequila! Ole!

Finally, Summer made lemon yogurt sorbet.

Happy Birthday, Cheryl!

Tonight we had a birthday party for Cheryl! Mmm, bourbon cocktails!

Birthday party!

Mmm, John made one of his famous cakes.

Birthday girl!

Vana lighting the candles.

HAPPY BIRTHDAY!

Leslie's Bridal Shower

Today was Leslie's bridal shower! Look at all the snacks!

Suzanne made pink lemonade cupcakes. So pretty.

We played the toilet paper wedding dress game. I've always wanted to play!

Rose was declared the winner!

Congratulations, Rose!!

Everyone said I looked like Rosie the Riveter.

Making drinks!

A little apprehensive about the cupcake.

NOT ME!!! YUMM!!!!!!!

Me and Rose!

Rosie and Rose?

OOPS! Rose dropped some frosting on her toe!

Maybe Summer can help her with that?

Yep! She went there! What a great friend.

Brew BQ

Tonight we stopped by the Brew BQ. First we went to the Oak Room for some beer samplers.

After a full week of nothing but beer, Summer and I were craving a martini. So we split one, then went back to beer!

Mmm, food cooked with beer!

The best part of brew week. Drinking beer.

Brewers Gourmet Feast

Hooray! Brewers Gourmet Feast night! The most delicious night of Brew Week! Joe was the chef again this year, so that's exciting. Of course I got a mug of the delicious Bourbon Barrel beer. There's chef Joe in the background!

First course: Ricotta and toasted pinenut, fresh herb stuffed zucchini blossoms with lager aoli paired with Thirsty Dog Labrador Lager.

Vana digging in!

Second course: Flying pig pilsner barley and porchini mushroom soup paired with Flying Pig Pilsner from Barrel House.

Third Course: Smoked King Crab and arugula salad with homemade mozzarella and mixed roasted peppers paired with Marietta Brewing Company's Barrel Aged Scottish Ale.

Fourth course: Porter braised veal and short rib ravioli with a shallot, leek, and red onion wild mushroom porter cream sauce paired with 1859 Porter from Columbus Brewery.

And dessert: Dark Apparition cheesecake with raspberry wheat sorbet paired with Jackie O's Mahogany Lush.

Rose and I are full and happy!

Joe and his folks!

Rose and Summer did some after dinner modeling.