Our Mother was a Cordon Bleu trained chef, so food was always serious business in our household and has maintained a tradition of being the centerpiece of our gatherings. We honor our family heritage by planning the menu, preparing the ingredients and cooking in the kitchen together to celebrate our love of family and food. Our summer menu this year consisted of fresh lobster, tomato, basil and feta cheese salad, corn on the cob and other salads of various greens. Our table was set in a simple seaside picnic style: striped cotton napkins and table runners, buckets of lobster, a bouquet of mixed flowers. . We laugh, we cry, we share and we enjoy aging together. A time I cherish which seems to go by so quickly.
Cheers, in color,