Tonight we hosted Robin and Manny at Xanh Bistro. I had the idea of inviting her there for a belated birthday dinner to try the place. It was interesting going there after I had some recipes from the cooking lesson. I noticed that the ground chicken mixture we used to make meatballs for the appetizer course appeared in two of the dishes we ordered--a heavenly fried wonton dish with pineapple chutney (it had that same mixture of fresh pineapple, tomato, and fresh basil we tasted in the soup the last time we ate there), and a soup with chicken dumplings that were made of the same meatball mixture we made, only cooked in a soup with mustard greens and other wonderful fresh herbs. As usual, it was interesting and stimulating. This time, we shared a bread pudding with R and M, and found it had an intriguing sauce made out of tamarind and strawberry. What an interesting combination!
I am looking forward to getting some of her sauces in bottles. She is promising to sell them soon at local farmer's markets, but not in Irvine, since they were full. It would be worth going a bit of a distance to find them.