Chef's Table with Chef Rosemary Rutland

EXCELLENT holiday party last night for some long time clients! Dinner for 15 that included cilantro garlic shrimp with green onions and chile soy dipping sauce, warm pimento cheese (homemade) phyllo cups with raspberry jalapeno jam, mixed greens with white wine vinaigrette, dried cherries, radish and toasted pecans, flank steak roulade (stuffed with spinach and red bell pepper) with artichoke pesto, twice baked mashed potatoes, marsala carrots with onions and sage, and finally, bourbon caramel and dark chocolate fondues with fresh fruit, marshmallows, pretzels and cookies. YUM!