I'm getting excited!

It's spring! That means soon it'll be time to plant gardens and crops. I'm looking forward to fresh local asparagus, strawberries and rhubarb. I love taking the kids to our secret spot to pick wild ramps. I don't mean to sound like I'm tired of winter cooking. I find the long cooked braises and root veggie dishes of winter soul satisfying, but I'm ready for some fresh and lighter dishes. I want to come in from enjoying the outdoors and whip up a quick dinner. Although I have been using my grill fairly regularly, I would appreciate not freezing my ass off while doing so.

I have a couple of dinners coming up in the next few days. One is for a 50th birthday. My services were purchased at the annual Mr. Habitat auction. I'll be cooking a multi-course meal for 12-15 people. The menu is as follows:

Hors d'oeurves:
-Tataki-sashimi venison loin on a toasted baguette with garlic aioli and a pickled cranberry
-lentil/tofu stuffed chard rolls with a chipotle tahini
-BBQ rabbit on hoe cakes with herbed chevre
-oysters on the half shell with a mignonette trio
-oysters Rockefeller

Dinner:
-seared duck breast with a sour cherry glaze and sauteed kale (yes the same kale from my Youtube show)
-southern fried chicken with maple pecan glazed carrots and potato hash
-ratatouille stuffed quail with roasted Brussels sprouts, toasted walnuts, pomegranates and thyme; rutabaga-winter squash Duchess
-chile marinated grilled halibut with something(I don't know yet)
-roasted lamb with a mint chimichuri oven roasted potatoes and asparagus
-cab franc poached pear spiced with clove, star anise, cinnamon and ginger with a lemon thyme infused mascaropne
-flourless chocolate layer cake with chocolate ganache pickled blueberries and a blueberry gastrique

The quail dish could be changed to pheasant which would change the entire dynamic and the dish.

The second meal I'll be doing is my spin on the traditional Passover Seder. I don't need to worry about the gefilte fish, matzo balls or chopped liver. I do love eating all that though. I know it will include a roasted leg of lamb with the traditional bitter herbs. I'll be doing a sweet potato gratin, asparagus with an herbed hollandaise. The rest is up in the air at the moment. I'll hammer that down soon.

I'm getting hungry. Who said writing this thing on an empty stomach was a good idea? Well, I'll keep you posted on these two meals and give you feedback after I get it. Give me your impressions of the menus, likes, dislikes, let me know.