At least to those who won the bid for my annual donation of a 4-course gourmet meal at the ward's Service Auction...
Here was the menu of culinary creations this year:
Artisan Bread with Fig Vinegar (which I had shipped from Maine-where I first tasted it's amazingness) and Walnut Oil.
African Peanut Stew (found this recipe on www.simplyrecipes.com, one of my favorite cooking blogs) It was voted the favorite recipe of the night.
Rosemary-Cranberry Pork Tenderloin (featuring Michele's homemade cranberry sauce)
Roasted Cauliflower/Brocciflower with Dijon-Lemon sauce
Poached Pears with Tangy-Ginger Sauce