Goodbye Trout Dinner

Saying goodbye is always really hard, especially to a family that has been so close to you for so long. The Glasners have always had an open door policy, making me part of the family and treating me like one of their very own daughters. Although they won’t live 10 minutes away from my house anymore, I know that this next season is going to be a very special  for both of us.

I was watching an episode of Giada in Italy recently and thought, “You know, this is a great recipe for a special evening.” I quickly called up Tamara and told her that I’d be coming over for dinner, not to be served, but to serve. She, Larry, and Jessie were all excited for a nice dinner amidst all their packing for the big move. So that’s where we began.  Jessie and I put our heads together with her film making passion and my cooking passion and there you have it everyone. Talin’s Table was launched!

For dinner I made the Glasners pan-seared trout with tomato and capers on a bed of gnocchi, a light Talin salad with arugula and avocado, and for dessert freshly picked figs from my tree and cantaloupe drizzled with Australian-imported honey and cinnamon. We ate, we laughed, and we enjoyed every sip of wine with it all. It was delicious. If you’d like the recipe for the pan-seared fish you can find it HERE, courtesy of Giada DeLaurentis.IMG_2166Goodbye Trout 2 Farmers MarketGoodbye Trout 3

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