On the job last night–cocktail party. What I made: Miniature polenta squares stuffed with sautéed shitake, seared filet bites w/drizzle of olive oil, roasted red and yellow pepper confit on crostini, marinated shrimp (Dijon, olive oil, lemon zest, whole cloves of garlic, thyme sprigs, parsley sprigs,) spinach sformata, vegetable platter of braised potatoes, cherry tomatoes, sliced fennel, braised string beans, carrots, roasted shallot, nicoise and orange zest, and cheese from Italy, France and America.