Chapter 141

The dinner eased by in a sumptuous parade of dishes, things I’d never tasted – or even seen – before. I’m more of an onion rings kind of a girl than an haute cuisine chick, but I was so dazzled by the sights, sounds, smells, and tastes that I completely surrendered.

If that sounds naughty… it kind of was. In a culinary way, anyhow.

There was a strawberry soup to start, both spicy and sweet. Foie gras, which is definitely not my favorite food in the world – but the shavings of truffle scattered across the top quickly became my favorite (at least for the next fifteen minutes). A carpaccio of a delicate fish, followed by scallops served on half a scallop shell. A truffle tart with smoked bacon. A cheese soufflé. Abalone and leeks in a ginger broth. Roasted lobster with lemongrass. Grilled seabass with spinach. A tiny veal chop flavored with pesto. Three or four desserts, including a chocolate mousse with a Fuji apple compote. (I was in heaven with the chocolate.)

Not only was the food