So, this is where Gail really shines. Let’s call it the second sitting, which takes place at an actual table. The main dish was a chicken breast stuffed with goat cheese, prosciutto, and roasted red pepper topped with a marsala wine sauce with mushrooms. The sides were green beans and a fennel risotto cake. The muffin was a store bought job from Trader Joe’s but she popped it in the oven just the right amount of time so it tasted homemade.
I had a glass of red wine with it and things were all good, if you know what I mean. The crack staff here at Tasty Chicago really likes goat cheese and fennel, so this went over well.
Usually, when things get complicated like this, her time is monopolized with cooking. This wasn’t a 30 minute meal Rachael, trust me. But she was able to prepare it enough ahead of time so that she could actually interact with us common folk. I’m not sure how she did it because we are talking delicate sauces, a complicated risotto side dish, and a vegetable. Whatever, I bow to you honey.
It could have been that she felt no dessert anxiety. She actually suggested to our guests that they could “bring dessert if they wanted to,” so she did not have that hanging over head. It turned out to be a great decision so come back soon to hear about it.