New Year's Eve

This is my fourth attempt trying to load all the pics with captions. I am listing just one pic and telling you about New Year's eve and not worrying about making it perfect before I go postal. For a few years now, New Year's Eve has become a culinary tradition. Three of us work out a menu and create a tasty meal. In '07 we did Southern Food, in '08, we did French food like Duck Confit. This year, it was Seafood. The evening started with John making a wild caught deep fried Walleye. It was a perfect start to the night. The picture is of my contribution, clam chowder with fresh clams. Laurie made a Seared Scallop salad with a reduction of balsamic and pesto dressing. Dinner was Halibut with roasted leeks, Jeni did a smashing job on, mashed sweet potatoes and a vegetable souffle with a lemon pesto cream sauce. The sauce in the souffle was good, I overcooked the souffle. The last time I made a souffle was in culinary school where we had a turbo chef. It could cook a souffle in 2 minutes, 20 seconds. After 40 minutes, overcooked and to much water from the veggies. Even as a chef, I still make an occasional mistake. Looking forward to spring so we can do a Spring Farm Market meal.