here’s what I made:

Amuse Bouche: Maple glazed nuts
Appetizer: Crispy bacon-wrapped asparagus
Salad: Caprese
Main: Roasted Chicken
Side: Mushroom Mac and Cheese
Dessert: Granola-topped blueberry compote and yogurt (made by TSB)

Notes:

Maple glazed nuts were obscenely easy. I tossed six cups of mixed nuts in a mixture of 1/4 cup Vermont pure maple syrup, 2 tablespoons of olive oil, 2 tablespoons of herbes de Provence, 1/4 teaspoon cayenne and some salt and pepper. Baked at 350 for 15 minutes and stirred half way through.

The chicken roasting technique, learned from Jacques Pepin, was a blessing. At more than 4 pounds, the bird was cooked to perfection in just over a half hour! The trick is to cut out the spine (I used a cleaver, but recommend shears), lay it out flat, seer the “inside” of the bird over high heat for 5 minutes and then throw the sauté pan into a 450 degree oven for a half hour.

My folks are visiting from Vermont for the first time and I am making dinner for them and TSB (they like her very much) tomorrow.

I need to come up with a menu. They have more traditional tastes, and when I visit, I end up making wacky Asian-inspired feasts that they like, but would never order, so this time I am trying to tone it down a bit.

All I know for sure is that we’re starting with crispy, bacon-wrapped asparagus. After that, I am thinking a warm salad and a cold salad, some meaty entrée and dessert. Let’s take a look and see what is in season right now…

A google search for “produce currently in season northern california,” led me to this chart, which was less than inspiring, but interesting. Apparently everything BUT asparagus is in season right now.

I also learned that September is National Mushroom Month, so maybe I’ll dig around for some recipes…

Mushroom Risotto Recipes from Tyler Florence, Emeril, Wolfgang Puck, Giada De Laurentis, Rachael Ray, Bon Appetite, Gourmet, Gourmet and Gourmet. Emeril does a great looking Pumpkins stuffed with mushroom risotto and roast duck recipe, but my dad doesn’t eat anything in the squash family.

Mushroom Mac and Cheese would be good. Maybe I will mess with my magical mac to add a few fungi for flavor.