Leftovers from Café Parizäde including Roasted Corn, Whipped Potatoes, Seared Portabello Mushroom, Polenta, and Raw Spicy Avocado-Lime Soup

On Monday, I had described the feast that we had enjoyed on Sunday at Café Parizäde; we were fortunate to bring leftovers home. They came in quite handy tonight - we were in a rush to leave for an extended weekend in Washington, D.C., and had just the right amount of leftovers to make two nice plates. We had Chef Robert Adams' roasted corn-off-the-cob accented with smoked poblano peppers and cumin, served with a light sprinkling of lime and salt; spicy grilled polenta (how did we miss bringing the spinach & pesto it was served with at the banquet?); garlic whipped potatoes; seared portabello mushroom; and raw spicy avocado-lime soup inspired by Chef Jannequin Bennett and that we enjoyed in late July. I added some fresh figs and tomatoes to round out a quick and delicious dinner.