1 It was a small and intimate table setting.
2 This lovely stamp of my farm's symbol, the sycamore tree, adorns each dinner menu.
3 The place setting cards are also printed with a sycamore tree.
4 The tiger lilies were still blooming nicely, so I cut some to add color to the dining room.
5 I have two identical dining tables, which can be moved together for larger parties.
6 Pierre is always so happy when the garden has a bountiful harvest. Things really grew well this year.
7 We also have delicious hard-neck garlic from the garden.
8 The duck breasts were scored in preparation for roasting.
9 The duck legs were braised in red wine with aromatic vegetables and herbs.
10 Pierre started blanching, roasting, and sauteing the vegetables for the garden salad.
11 He picked an assortment of heirloom tomatoes and sliced them thinly. They're so beautiful.
12 He also prepared the turnips and baby carrots, which accompanied the roasted duck breast and the braised leg.
13 To drink with dinner, I chose a fine Chateau Ducru - Beaucalillou - Saint Julien 1996.
15 Pierre's amazing masterpiece of Cantitoe Garden Vegetable Salad - It was perfect!
16 My fig trees have so much fruit this year and Pierre wanted to serve them with the duck.
17 A really good combination
18 Glistening and succulent
19 The rest of the house was decorated very nicely with potted plants.
20 For dessert, Pierre made assorted shapes and sizes of meringue. Here they are baking at low heat in the convection oven.
21 Voila! Those meringues became quite a creation along with espresso ice cream.
22 Sharkey enjoyed the evening.