Course Two presented us with our fist choice of the evening's menu. Hubby went with the Salad of Glazed Sunchokes, Navel Orange Confite, Pine Nuts, Arugula and Nicoise Olive Puree.

While neither of us were sure what a sunchoke was (we gathered in was something like an artichoke) - we did spot the Nicoise Olives. Ruh-roh - another "Uh Uh" on Hubby's list. He considers olives inedible.

I saw them set the salad before him, and I saw him eating out of the corner of my eye, but to be honest with you, I was completely distracted because MY choice was:

Moulard Duck Foie Gras Poele, Braised Belgian Endive, Granola, Yogurt and Gros Michel Banana Gastrique"!!

As its served its explained to me that while it has been scored and sauteed (beautifully I might add) it has not been seasoned. That's MY job. What to season it with?? Why those three beautiful salts mentioned earlier - including the pretty peach colored 40 million year old Jurassic salt. I apply the salts to three zones with tiny silver spoons on the foie and dig in. Dear God its glorious - I kid you not!

Hubby says the salad was good too - but I was face down in my foie during that time. He even liked the olives!! Another culinary miracle has occurred!!!

To be honest - I'm already getting full by this time (what with a second gifting of bread that's also happened by now) and we're only two courses into it.

Course three is up next.....