California cuisine-lots of flavor, very rich. This week we set things up catering style. We did all of the prep work on Tuesday and finished and plated on Wednesday. So basically, on Tuesday I chopped and chopped. But is was worth it. We made two soups, cream od garlic and chilled avocado and cucumber. I loved the garlic, the avocado, not so much. It would make a great face cream! We also made scallops, duck breast, chicken breast, penne pasta and a fantastic polenta dish. The polenta had montery ack cheese and roasted poblano peppers. I think the garlic soup and the polenta were my favorite dishes of the week.