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Old 03-28-2009, 10:23 PM   #31
Sous Chef
Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
NY Strip marinated in canola oil, lemon juice, garlic, oregano, salt and pepper - grilled over charcoal. Good-ole' sliced potatoes tossed with oil & salt - wrapped in foil and grilled. Romaine & sliced pickling cukes tossed in a homemade parmesan peppercorn dressing.

BBC Steel Rail Pale Ale.

I'm onto a magnum of Yellowtail Pinot Grigio. I've been a fan of it the past couple years, and now people are starting to realize this diamond in the rough. I'm actually having trouble finding 750ml bottles - had to get the magnum. I use it for my standard white cooking wine and table wine.

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 03-29-2009, 07:25 AM   #32
Executive Chef
bethzaring's Avatar
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,927
okay, we were provided a menu at last nights 8th Annual North West Vinton County Port Tasting Association Meeting


Crab Rangoon and Shrimp Purses

Smoked Salmon, tomato, onion, capers, on Boston leaf lettuce

Parmesan Fillo Traingles

Proscuitto wrapped Honeydew Melon with Horseradish

Salad Greens with Oil Vinaigrette

Main Course:

Grilled Tenderloin of Beef with Mushroom Gravy

Stuffed Crabmeat Shells with Bechamel Sauce

Two Choices of Grilled Pork

BBQ and

Dry Rub Seasoning

Roast Potatoes and Onions

Stir Fry Vegetables


Ice Cream Cake

Chocolate Dipped Straawberries

Chocolate and Nut Crunch



Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
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