I made a vidallia onion and morel gravy enriched and thickened with some butter/reggiano. Roasted some yellow beets and a beautiful piece of chilean sea bass. The gravy went on some potato gnocchi and applied a healthy drizzle of white truffle oil to the finished bass. Matched up with a Cambria Pinot Noir. It was cool to feature an ingredient I picked out of my front yard.