Photos of Chef-Prepared Birthday Dinner

The chefs, of course, being my son Timothy Baran and his girlfriend Kristyn Granahn, served up to Rebekah on July 14, the eve of my 56th birthday.

The dinner was special not simply because the food was fantastic or prepared with love but because it was the first time (barring their practical finals as students) I'd ever eaten the type of food they've learned to prepare as culinary professionals.

Here's the recap of that wonderful meal. First, of course, is the menu.

On an elegantly set table with Daniel's rose napkins (My youngest son has adopted napkin-folding as a hobby. Don't ask).

Next, the appetizer: creamy summer squash with vine-ripened tomatoes (a play on ratatouille) served with homemade cracker bread.

Followed by slow-roasted onion soup with rosemary oil and whole wheat croutons. The flavor, for some reason, reminded me of Christmas.

Next, the salad: butter bib and red oak, charred summer corn, pickled watermelon, grapefruit yogurt, toasted almonds, herb vinaigrette. Timothy forgot that "grapefruit" and "yogurt" were no-nos for me, so he quickly whipped up a substitute: an apple cream cheese something that tasted delicious.

The "center of the plate" entree was a rare twice-cooked beef tenderloin, home-style mashed potatoes, salt-roasted beets, bacon-braised greens, natural au jus, mushrooms. By now, I was extremely full (My fault for making a small meal of the appetizer), but the leftovers heated up very nicely two days later (and the tenderloin was still rare)

Lastly, chocolate lava cake for dessert. This included a chocolate ganache, vanilla-orange ice cream, and marinated strawberries, kiwis, and blackberries. I made it last over a couple days, mmm...

And lest he feel left out, a portion for Bertrand, who also joined us at the table (to my right).

And we had two other guests, although they merely hung out. Photo bombs courtesy of Midnight and Faith.