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Old 11-12-2008, 12:54 PM   #11
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Yum, joe! Thanks! We'll need pics again. That's all you have to bring, if you will.
How many for the PARTY?
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Old 11-12-2008, 01:05 PM   #12
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You want wines? You've got wines! By the way, the Amuse bouche goes before the dinner. the term means to amuse (or wake up) the mouth. Your sorbet would be a palate cleanser.

Quote:
1st course:

Soup: French onion served in individual sourdough bowls (Made by JoeV) topped with baked gruyere
Spanish Cava -- We like Segura Viudas, but see what your wine guy has on hand.

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2nd course:
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Spinach Salad with hot bacon dressing,served in individual parmasan baskets
More Cava, or an Alsatian Pinot Blanc. (FWIW, I would serve the salad after the main course.)

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Amuse bouche:
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Orange or lemon sorbet on chinese soup spoons
no pairing

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3rd (main) course:
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Crown Pork Roast, with roasted parsnips & carrots in a orange/honey glaze, and whipped parsley potatoes and celery root. Warm popovers with chive butter.
Cru Beaujolais from the town of Fleurie. Made from the Gamay grape, it is fruity but has few of the tannins that often plague young California wines.

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4th (dessert) course:
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Cheese, fruit and shelled nut platters (paired with appropriate wines)
Finish the wine you started with the pork.

5th (final) course:

Chocolates, demitasse, cappuccino, or coffee

[/quote] and along with the chocolates and coffee, you could offer glassses of 20-year-old Tawny Port. YUM!

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Old 11-12-2008, 01:09 PM   #13
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Wow, that is awesome menu, I wish I was 15 year younger when I could allow my self to eat all those things in one seating. As of right now I would have to stop at onion soup.
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Old 11-12-2008, 01:37 PM   #14
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You want wines? You've got wines! By the way, the Amuse bouche goes before the dinner. the term means to amuse (or wake up) the mouth. Your sorbet would be a palate cleanser.
Noted and changed.
And thanks for the adds.
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Old 11-12-2008, 01:41 PM   #15
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This is a wonderful dinner, Quicksilver, and I can't see a lot of changes you would need to make for this to be an "allergy free" menu. The first, for DH would be to serve his soup in a regular bowl with no bread or cheese (he just loves onion soup and I do this for him alot).

Second, no parmesan crisp for the salad.

For the main course I would do a small amount of potatoes (or all of them) with chicken stock instead of cream and butter. I am finding that this is actually not a bad way to do them and takes care of anyone with a lactose problem. Also, for someone with gluten problems (celiac) like DH, just leave off the popover and butter (I'll have his!!!)

As for the nut allergies, I know that some people are so sensitive that even the smell of them can cause a reaction so what might be safer (and in a way more fun) would be to serve a bowl of nuts in shells with a nut cracker. If someone is allergic they will just know to stay away from anyone indulging on this part of the meal.

Finally, I would add an herbal tea or two to the final course for people like me who can't have any form of caffeine.

One thing I might suggest is that for a 5 course meal I catered awhile back I did a lemon basil sorbet that was very well received. I have been experimenting with lemon and basil together and in school my partner and I even came up with a lemon basil tarte which was a huge hit in the restaurant that night.

Please know I am only making suggestions from my knowledge of diets, not because I want to fool with this lovely menu. I wish this wasn't virtual!
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Old 11-12-2008, 01:44 PM   #16
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By the way, the Amuse bouche goes before the dinner. the term means to amuse (or wake up) the mouth. Your sorbet would be a palate cleanser.
Thanks ChefJune, this was bothering me too but forgot to mention it.

By the way, Quicksilver, are we having appies?
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Old 11-12-2008, 01:50 PM   #17
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How many for the PARTY?
It will just be me. DW thinks I'm a nut case for as much time as I spend on these forums. LOL
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Old 11-12-2008, 01:50 PM   #18
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I was thinking about that and came up empty. What do you want to bring?
I'd try to stick some fish in, and have to do the sorbet in again. LOL!
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Old 11-12-2008, 02:09 PM   #19
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Owwww, what about a mushroom appy? If no fish, that would be my close second. Any ideas?
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Old 11-12-2008, 02:33 PM   #20
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Okay, this is what I have come up with.

How about an appie trio. I have these little long thin glass plates that work wonderfully and love to come up with trios that compliment each other

I have a wonderful Thai Fish Cake with sweet chili sauce (made, not bought). It will be on the right of the plate on a piece of endive filled with the sauce.

In the centre, a tail-on tiger prawn butterflied and breaded with panko, served on another endive leaf filled with a Mary Rose sauce (creamy coctail sauce).

On the left a seared bay scallop wrapped in pancetta sitting on a leaf of dill mayonnaise.
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