Dinner at Nathan’s

When a classically trained chef/baker/chocolatier invites you to dinner at his place, just say yes.  It’s that simple. Nathan Miller hosted a little soiree and I did not leave hungry.  There was food for nibbling, lots of wine, beer, brie, bread, cheese and charcuterie.  Then Nathan’s roommate made some proscuitto goat cheese flatbread.

Nathan had started a meat sauce with onions, peppers, carrots, and tomatoes that he let simmer for a while before serving us.

Pasta with a chunky sauce that brought my taste buds back to living in Spain with my host mom.  She made a sauce like this.  Nathan topped our bowls with celery, fresh herbs, spinach, olive oil, salt, and pepper.  Homemade goodness.

Now, we all know Nathan is the mastermind baker for The Tasterie Truck and owner/chocolatier of Nathan Miller Chocolate.  That means dessert was bound to be good.

He started to make a dry caramel sauce, which apparently is made more quickly than traditional caramel.  I’ve never made caramel sauce, so I saddled up next to the chef for a little Q&A while he worked.

There’s definitely butter in caramel sauce.

Grapefruit topped with vanilla ice cream, graham crackers, and caramel sauce. Yes please, and Thank You!