Trio of Ceviches: Sea scallop with grapefruit and mint, halibut with jicama and mango, and mahi-mahi in traditional Peruvian style (lime, red onion, jalepeno, cilantro)

Pork tenderloin with red mole sauce, black beans, and pickled red onions.

Margarita semifreddo with citrus almond sponge cake and candied kumquats. (Followed by a couple of Tammy's Tastings chocolates as a final sweet treat.)

Not pictured (because I forgot!) was a cheese course featuring more of the Ig Vella dry jack and some Spanish Queso de Vare, served with guava paste and candied pepitas.  The candied pepitas were one of the big hits of the night, so to make up for the lack of a picture, I present the recipe instead!

Tammy's Candied Pepitas

1/2 c pepitas
2 tbsp sugar
1/8 tsp salt
1/8 tsp cinnamon
1/2 tbsp butter
extra sugar for coating

Combine pepitas, sugar, salt and cinnamon in a pot or saucepan over medium high heat. Stir continuously until sugar melts and caramelizes, coating pepitas (which will puff up and pop a little bit). Remove from heat and stir in butter until it melts and coats nuts. Spread in a single layer on a Silpat or parchment paper lined pan and let cool. Toss with a little extra sugar and store in an airtight container in a dry place. Fantastic with cheese or just eating by the handful (in which case you probably want to double the recipe!)