In celebration

We took a really nice urban hike around Lake Union, and headed up to our wonderful dinner. Lots of delectable items, including some appetizers given to us by the kitchen, made of litle tart shells with sumac as an ingredient, filled with a fig mixture, some blue cheese mousse on top of it, and finished with a toasted almond. Stellar. Crab salad, a couple of small plates of salmon and tuna, a pork dish and duckburgers. The chef was still in New York, as the James Beard Foundation awards are tonight, but her cooking partner certainly did a fine job.
Thanks to my most excellent spouse for all these years of hanging in with me...