 | The table setting, simple but just right for the occasion. |
| Chef Seaborn Whatley and assistant Landon were working on the dessert when I arrive. Co-chef Kelley Whatley, who contributed greatly to the planning of the meal, was at home overseeing the children. |  |
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The crowd starts to gather. In the right photo, that's our friend Elke on the far left, her husband Rudy pouring the wine, and Raegan on the right.
 | Rudy & Elke Heumesser. They have been loyal attendees at theses Monday night suppers, this being their last one before returning to Germany soon after Christmas. Rudy is completing his second five-year term at the Mercedes plant just north of Tuscaloosa. Edward Whatley, head of the Greensboro OLLI group, singled them out for special praise and farewell at the beginning of the meal. Elke had given a talk to the OLLI group on Nicaragua, and Rudy had delivered a program on the history of Mercedes-Benz. |
| Fisrt course. Lentil soup. Fabulous! (They do great soups at the Pie Lab, and all we have had at theses special OLLI-sponsored suppers have been out of sight good.) Actually this was preceded by a warm wine punch, represented here by the empty glass in the upper left corner. That glass on the right has some of the pinot noir I brought to the occasion. |  |
 | The main course: 3 different German sausages.The chef's father had been sent to a specialty store in Atlanta to pick up the sausage: Kelley said Patak's was the best place in this part of the South to get such. She should know: her grandparents run a German restaurant and bakery in Birmingham. Moving to the right: red cabbage, sauerkraut, roll, potato pancake, mustard. |
| And at the end: a baked Granny Smith apple cooked in a wonderful crust. That's what the chef was preparing as I arrived. As usual, another wonderful meal at the Pie Lab! I am already anticipating the Christmas meal next year . . . |  |
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