The San Francisco South Bay Area complained of a "heat wave" last week.  Felt pretty nice to me, compared to the extremely warm winds my friends and family were experiencing in Vegas.  All this weather talk brings me right back to those balmy breezes wafting through my Caribbean themed Supper Club dinner last month.  The Cinnamon Chicken & Plantains I prepared was an ultra moist combination of cinnamon, brown sugar, onions and butter, enveloping thighs of chicken basking in an enriched chicken broth.  The round slices of soft-cooked yellow plantains added bites of sweet starchiness giving the entire dish a kind of sweet-earthiness.  Jonah's Bahamanian Shrimp & Scallop Salad gave us the excuse of digging into our food, literally.  His dish merged sweet baby shrimp and barely poached scallops with diced red onion, celery, red and orange bell peppers, cucumber and tomatoes.  Then this rainbow in a serving bowl was gently introduced to a dressing of  yogurt, Worcestershire sauce, fresh lime juice and a dash of Tabasco.  The salad is then displayed upon large leaves of Romaine and eaten by scooping the largest amount you can get onto your edible spoon, a leave of Endive.  Delicious. 

Cinnamon Chicken w/Pigeon Peas & Rice