2011 Best Soup - Seafood Chowder

2003 Best Dessert - Banana Split Mouse

4 ounces of white wine
2 Tablespoons of diced shallots
1 Teaspoon of minced garlic
1 Tablespoon of Heavy Cream
6 Tablespoons of Butter
Pinch of diced chives

In same pan you cooked your fish or chicken in (after you remove it to rest) cook off the garlic and shallots with 1 Tbsp of butter. Then add wine carefully and scrape fond from bottom of the pan. Stir in heavy cream and remove from heat. Then, stir in butter, 1 Tbsp at a time until melted. Pour over fish and top w/chives.
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