Putting on an eight-hour lunch is no small feat, but David and Alison managed it. It was mostly a vegetarian delight, with grilled eggplant, fresh tomatoes and watermelon, humuus, corn with mint, yogurt cakes baked in swiss chard wraps and she-crab chowder. The wine pairings were doubtless supurb, but how would I know? No, I am not posting pix of the food. You gotta draw the line somewhere.

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