• Whole wheat french bread
• Grilled zucchini with local Gage the Heat spice rub
• Seared lobster mushrooms
• Fresh mozzarella, tomato, and basil with EVO, salt, pepper, and balsamic vinegar
• Marinated olives with thyme and hot pepper flakes

Everything from the Flagstaff Community Market, except the olives (from Trader Joe’s), and the wine, which was a leftover from our night bartending for the Sedona Film Festival’s Reelin’ at the Ranch event (to which I wore western attire).