"So tonight we are just seven. Seven people, and twelve pounds of pork. I pick a piece of the insanely delicious crispy skin and feel it crunch between my teeth. Suddenly the ratio seems perfectly normal. Gene rubbed it with his secret spice mix early this morning, and it's been roasting in a slow oven all day. Andrea's creamy grits are the perfect thing to soak up the thick gravy, Jasmin's parsnips and pears are caramelized and sweet, and everyone praises my chard and chickpeas."

"I pick up my teaspoon and take a small bite, and am transported. The cake is nutty and moist, the cream with the barest hint of rum, the dark chocolate ganache smooth and silky with just enough bitterness, the apricot bringing that perfect amount of tart brightness, cutting through the rich flavors, and making the whole thing sing in the mouth. It is perfectly balanced and absolutely amazing, and I'm mentally making notes to see if I can replicate it."

"Naomi at TipsyCake is doing the cake, and it should be amazing.""Mmm, cake. What kind of cake?""Almond cake with a layer of fresh apricot puree, white-chocolate-mousse filling, and vanilla buttercream.""Oh. My.""I know. Should be a killer party."

"So," he explains. "Take the piece of bread, dip it in the olive oil and then in the spice and nut mix, and then smear some of the spicy carrot dip on top."The appetizer is complicated to assemble, but absolutely delicious. The bread, a hearty baguette from La Boulangerie, is a chewy, crusty foil for the buttery oil, savory crunchy nut mixture, and sweet and spicy carrot puree. An explosion of flavor and texture. He also has some creamy local chèvre, and marinated olives."