Wild shrimp with flowering chives, shiitake mushrooms and fresh artichoke in a white balsalmic vinegar butter sauce with fresh truffle fettuccine. Made this in a hand hammered wok from Shanghai which proved to be the perfect "pan" for such a dish. What I think made this special, other than the amazing shrimp, is it was like a regular entree with sides. Everything, or nearly so, on a fork was complex and rich in flavor. But you could just have a mushroom, or a piece of the artichoke, or a chive and shrimp combo, or the pasta and you got a flavor bomb from each, but accented by the delicate sweetness of the vinegar. So it wasn't bite after bite of the same thing, which wouldn't have been an issue with this dish, but still nice to have variety.
