Inspired by memories of the delicious meals that Charlie Trotter served in his restaurant, Susan Teiser pulled out her favorite Trotter cookbook and began planning a dinner menu:
1. Charlie's French onion soup with shredded pork and Purple Haze goat cheese croutons; 2. Seasonal salad of fresh legumes; 3. Lobster terrine, truffled mascarpone, leek emulsion, and caviar; 4. Foie gras stuffed veal paillard with Savoy cabbage; 5. Dessert has yet to be designed.