Wow, that makes two fancy dinners this week! This recipe comes from The Kenwood Restaurant up in Sonoma wine country via my friend, George. Sadly the Kenwood has gone out of business but John has just related to me that the site is back in business under new ownership as Salt and Stone. Looking forward to giving it a try.

Shrimp in saffron Pernod sauce

We served this with some brown rice (using the oven method) and collard greens with corn. This dinner takes a lot of fancy chopping up. All the vegetables for the shrimp dish need to be brunoise-ed and the collard greens have to be chiffonaded.