Cocktails go hand in hand with amazing food. I was raised in the restaurant business and know a thing or two about cooking. Nopi is a three star Michelin restaurant in London. The head chef decided to put a cookbook together and it just came out last week (available on Amazon). The hubs decided it was time to present me with a new challenge in the kitchen and surprised me with a copy. After flipping through the book I settled on what of course appeared to be one of the most complicated dishes - the Chicken Pastilla (with Truffle and Tarragon Carrots as a side dish). If you want to see more photos of how it turned out - take a look at our instagram (@thebittersgay) page and see for yourself. It took about 4 hours including prep time (and this was with the help of my trusty sues chef and fellow Bitter Gay, Julio) to complete - but man - was it WORTH IT! One of the most amazing and flavorful dishes I've ever had. We also decided to whip up a batch of the Truffle Polenta Fries with Garlic Aioli... this was an amazing appetizer and not too complicated to make - just need to allow yourself a few hours from prep/cook time to fry time . I'm looking forward to the next Nopi challenge soon. By the way - TBG was drinking Manhattans in the kitchen made with KB's Smoky Herby Yummy Bitters... then we switched to a nice Malbec to go with the meal.