Mrs. P made a fabulous dinner for July 4th 
We started off with an appetizer of fresh roasted figs stuffed with blue cheese, pine nuts, and balsamic syrup. For an entree we had an unusual surf and turf of blackened filet mignon with a Cajun dry rub, topped with blue cheese, and a lobster mac and cheese with gruyere, smoked gouda, and parmigiano reggiano. It was a real cheeseapalooza 
It all went great with a 2012 Valdez red zinfandel. For dessert she made cherry sorbet two ways; one with chocolate chips and the other with a sublime balsamic syrup and fresh homegrown basil.
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