I don’t have much time today to provide details, but for the past couple of weeks our buddies A&B have been letting us use their truck. And after two days use, they come over for a Saturday night dinner and I pull out some stops.

Highlights. Most of these pics are courtesy of Astrid Barros!

July In Talisay cocktail!

July In Talisay cocktail!


The final cuts of brisket and veggies after four hours, laying beside a bed of parsnip purée!

The final cuts of brisket and veggies after four hours, laying beside a bed of parsnip purée!

Veggies waiting their turn! Onion, carrot, and three types of mushroom

Veggies waiting their turn! Onion, carrot, and three types of mushroom

Bacon bits and mushrooms waiting for their moment!

Bacon bits and mushrooms waiting for their moment!

The veggies getting their initial sear!

The veggies getting their initial sear!

Appetizers of some charcuterie, and four small types of cheese!

Appetizers of some charcuterie, and four small types of cheese!

Beef brisket after 12 hours of marination in red wine and juniper berries

Beef brisket after 12 hours of marination in red wine and juniper berries

Browned beef!

Browned beef!

Babas sitting in their syrup of orange and rum!

Babas sitting in their syrup of orange and rum!

Pouring the extra syrup over the cakey babas!

Pouring the extra syrup over the cakey babas!

The babas au Rhum served with chantilly cream!

The babas au Rhum served with chantilly cream!

 

The final cuts of brisket and veggies after four hours, laying beside a bed of parsnip purée!

The final cuts of brisket and veggies after four hours, laying beside a bed of parsnip purée!

We had a great night! I find that cooking takes a lot out of me so by 930 I was flagging, but still–one of the best meals we’ve shared ever…eiidssm!

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