WEEKEND BREAKFAST --- coffee | baguette | orange and cranberry marmalade | apple | pear
AFTERNOON-TEATIME --- tea | ciabatta bread and Italian blue cheese
DINNER --- ciabatta bread | porcini mushroom soup, with bok choy and okra | oven-baked whole bronzini fish, with green sauce of parsley, green onion, sage, ginger and garlic | sauteed cauliflowers, with spiced cream sauce | wine
porcini soup 
cauliflower
baked Bronzini
Bronzini with green sauce and pimenton salt 
informed by nature, ceramics by Judit Varga- porcini soup with a flavor as strong as a good beef broth.
- whole bronzini fish seasoned by the paste-like green sauce, encased in tightly closed foil envelope, baked at 375 degree for 20 minutes. This is a simplified version of baked salt-crusted whole fish, the result is just as good, moist and flavorful.
- visited Judit Varga's studio and brought home two pieces of her highly organic ceramic sculpture.