This is my own version of bistro food, and it lies at the intersection of French haute cuisine and home-style cooking. This flavorful Baked Chicken Breast is topped with glazed walnuts, on a bed of nutty and tangy Organic Black Beluga Lentils with Balsamic Vinegar and Dijon Mustard dressing. A scrumptious Lentil and Heirloom Rice Salad delivers the counterpoint with a zesty lemon, garlic, cumin and Olive Oil dressing. A French red would have been ideal over some pleasantly ambiguous conversation, I thought. But, as we were to about to be seated for this unexpected lunch, Joel and I decide to record the dishes to make a “foodsie”. Why not? So we forgot the wine, the talk, the glances, and simply, just ate away. He smiles, that’s all I need to see. Till the next surprise then.