Another time it was arctic char with carrot-curry reductionsauce, coconut rice and wilted rainbow chard, eaten in a secret enclave lit by dozens of candles near the pond.
Sorry, I'll tune in again at bed time, but right now I've just got to hand-sharpen my new Japanese carbon-steel knife and mince shallots for the red-wine reductionsauce I'm slathering on those dry-aged rib-eyes that I got from Joe the Butcher, my new best friend.