Did a dinner for 24. First professional cooking I’ve done since my second wrist surgery in 2021. Fairly basic stuff but hopefully as I get my skills (and ability to stand on my feet for 12 hours) back I can also continue to push myself as I used to do every day. Here was the menu:

Almonds toasted with sumac and marash

Local Halibut tartare in Little Gems cups with radishes, chives, and ginger vinaigrette

Sourdough toasts with sweet pea puree, pickled artichokes, and mint 

Citrus and fennel salad with cresses and Lucques olives 

Northern halibut with new potatoes, Riverdog Farm asparagus, and Meyer lemon aioli 

Lemon–olive oil cake with candied kumquats