The Red Wine Reduction was fan-freakin-tastic! Delectable, even with such a small amount of butter.
On the other hand, the Beurre Rouge was chock-full of butter. It was tasty, but not terribly pretty. Trying to balance the temperature, I accidentally let it get too hot. Thus it broke -- looking all coagulated and homely. We ate it anyway of course. But damn- that RWR was the big winner! I consider the whole night a success just for the learning experience.
Luckily, I did not have all the ingredients on hand to make Tapenade Verde until the next night. Good thing, because there was a lot of time consuming chopping for this stuff and it seemed to take forever. OK, but not great. It didn't have the magic that the one in class had. This one turned out like Tabouleh, which wasn't the goal. Will try again one day..
Lastly, on Sunday night I roasted asparagus tips from Farmers Market with Olive Oil, salt and pepper. So easy and delicious, will definitely use this cooking method again.