Private Company Dinner Party for 12 December 22, 2015 Ryan Francis Cozy outdoor seating Had our good friend Carlos cooking with us First course: Charred Brassica Salad, Pickled Peppers, Radish, Toasted Hazelnut and Lemon Vinaigrette Making tight spaces work: The plating of the main course Main Course: Chicken Balantine stuffed with Kale and Collards, Butternut, Sweet Potato, and Apple Puree, Sauteed Yellow Beans, Asparagus Coins, and Kohlrabi Ribbon Dessert: Phyllo Dough, Aerated Honey Yogurt, Lavender Sugar Berries, Preserves, Rosemary Flower