Catered tonight, people hired a chef they like from a ritzy resort to do the cooking and I went as the help. Ritzy resort on Vancouver Island. Flew her in for the week to do some dinners for them, and cook a private party at Sopra. Must be nice. Anyways had Quail egg amuse bouche, roasted pear with Halloumi cheese (fricking awesome) salad and braised short ribs with roasted beets, wild mushroom ragout and herbed cheese scones. Desert was flourless chocolate torte made with walnut 'flour' and an orange caramel sauce. Cooking food like this gives me a hardon.