Big Night 2005 - Holton's

One of the true culinary wonders of the world is that anyone can turn out semi-decent food out of a galley-style kitchen.  What was the 1960's design wizardry that went into designing a kitchen in a hallway?  Same group that felt like olive colored refrigerators were a good idea.

One of the highlights of this adventure was the first Amouse Bouche, a grilled mushroom dotted with truffle oil, wrapped in a thinly shaved slice of Blau's Saukville Meats smoked beef tenderloin, and then tied with a home-grown garlic chive.

But the true highlight was sharing the meal with the Holton's good friends, the Timm's along with their children.