Beef tenderloin with horseradish garlic on a potato chip

Two fabulous pours at tonights dinner party: Herman Story "Nuts and Bolts" and Lotus Pinot Noir

Bee stings: honey and truffle oil parmigiano reggiano cubes

¼ cup “best-available” honey
½ teaspoon white or black truffle oil
¼ teaspoon fresh-ground black pepper
6-ounce block Parmigiano Reggiano

In a small bowl, combine honey, truffle oil, and pepper. Reserve.
Just before serving, use a paring knife to chisel cheese into irregular 1/2-inch nuggets. Drizzle truffled honey over each nugget.

Emily and Sander's wild mushroom and gruyère croquettas