It seemed like the only way to commit to saying no just one night a week to all the other invites. The first week Mark tested out three new courses:
1. Oysters with Cilantro and Roasted Garlic
2. Toast, Brie, and a Balsamic Vinaigrette glaze
3. Roulade of Pork Tenderloin with Pomme Puree, Shitake Mushrooms and Madeira reduction
The fourth course was a trip to Jeni's and I was sold on our weekly establishment.