Olive This Olive That meet & greet, dinner Party and sake tasting in San Francisco with Chef Hetal and myself working together. I made a variety of hor d'oeuvres for the meet & greet. For the dinner party I made grilled salmon with finger lime caviar, skewered with rosemary, served with tomato consomme with red & yellow pepper coulis and tapioca, and a side dish of vegetable gratin. There was a vegetarian option of braised protobello mushroom with balsamic vinegar served with the same sauce and sides as the salmon. Hetal made her special hot chai and pavlova with berry sauce for dessert. Delicious!