I was thrilled to host the May Daring Cooks' Challenge, and chose Gumbo. Here's one of three gumbos I made - Drew's Chicken and Smoked Sausage Gumbo, from John Besh
Medieval salad- we used baby spinach, lemon grass, some mint leaves, diced plums, and candied walnuts. Dash of raspberry vinaigrette, garnished with violets, as suggested in the original recipe
Vietnamese style shrimp toast with thai basil, cilantro and Sriracha Hoisin mayo. A recreation of one of my fave dishes at Son of A Gun restaurant in Los Angeles.