As has become my normal practice, the photo journalizing of the meal was erratic at best.
I started of by creating an aperitif. I was inspired by those we had at Italian restaurants in Amsterdam. The Italians love bitter things and have a host of vermouth like products that tend to the bitter side...some substantially so. I combined one part of one of these bitter sweet vermouth with two parts orange juice and two parts sparkling water which all agreed came out pretty nice.
For my first course, I did a riff on the asparagus and ham dish we had in Belgium. As luck would have it, I still had some of the Ardennes ham I brought back with me. I made a mayonnaise with walnut oil and lemon juice. I was particularly pleased with the subtle flavor difference the walnut oil made over using olive oil which I usually do.
I was particularly pleased with my second course, a fusion dish using French techniques with Southeast Asian flavors. It was an expansion of something I've done for our regular meals with a sauce to take it to a higher level. The basic concept was a sauteed fish filet with a cream deglazing sauce. But the twists were as follows. I marinated the fish in a coating of Thai Curry Paste loosened with some Vietnamese fish sauce.
While this was marinating, I made a side dish, a seared corn salad.