quicksilver
Washing Up
Ok. Going to add to the original menu:add hors d'oeuvres (see below)
PLEASE NOTE: This is virtual!
I don't know what my theme is, but after thinking I'd start with a theme using chiopino, I changed my mind.
I'm going to go with a quasi-formal, and stay away from the upcoming usual holiday fare.
However, I'll need input for the wine paring, please.
I don't have alot of knowledge of wines. I only know what I like, and it's not always an appropiate match to the food.
Hors d'oeuvres:
Sausage stuffed mushrooms
asparagus bits in sesame seed/soy sauce
mini eggplant rollatine
liver pate' with crostini
tomato, mozzarella, basil chutney, with bruschetta points
1st course:
Soup: French onion served in individual sourdough bowls (Made by JoeV) topped with baked gruyere
2nd course:
Spinach Salad with hot bacon dressing,served in individual parmasan baskets
Palette cleanser:
Orange or lemon sorbet with ribbon of mint on chinese soup spoons
3rd (main) course:
Crown Pork Roast, with roasted parsnips & carrots in a orange/honey glaze, and whipped parsley potatoes and celery root. Warm popovers with chive butter.
4th (dessert) course:
Cheese, fruit and shelled nut platters (paired with appropriate wines)
5th (final) course:
Chocolates, demitasse, cappuccino, or coffee
(keep in mind this is not just a meal, but an event, a celebration of our community, so it is not an eat and run kind of thing. Sit, stay, and enjoy!)