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Old 03-19-2013, 06:24 PM   #11
Executive Chef
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Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,740
Originally Posted by jennyema View Post
I think your menu needs some acid and some texture. A green salad would be perfect.

Agree on the acid or tang to liven up the palate. I like small green and yellow zucchini, quartered length ways, marinated in a vinaigrette then grilled.

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Old 03-20-2013, 03:43 PM   #12
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Join Date: Mar 2013
Location: Winnipeg
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Thanks for the ideas everyone. I like Jennyema's ideas of serving the risotto with the meat and the salad as a separate course. I'll let you all know how it goes.....

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Old 03-21-2013, 01:22 PM   #13
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Join Date: Feb 2012
Location: USA
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Originally Posted by Cooking_Doc View Post
... looking for some good ideas for sides....

turkey shepherds pie (mini, in ramicans)
turkey/cranberry/blue cheese on baguette kind of open faced sandwich turkey rolled sushi (makizushi)
pork belly risotto.

Our main will be sous vide beef tenderloin.
citrus palate cleanse (sorbet and lemoncella)
dessert (cake made by a guest).

My question is, what side ideas do you have for the main? Any thoughts on the menu?

Thanks in advance

Welcome to DC. I edited, to put everything together to get a better idea of the complete menu.

You have a lot going on, & some duplicates/similarities, i.e. risotto & sushi. The shepherd's pies will have vegetables & potatoes.

I would keep it simple, i.e. limit the appetizers, or pass on the beef tenderloin.

Some Easter/Spring side ideas are:

Chilled asparagus or fruit soup

Asparagus Mimosa (chilled asparagus topped w/ grated hard boiled egg)

Layered salad in glasses (i.e. Greek Caprese)
Kitchen Window -- Verrines: A Glass Act : NPR

Asparagus, Peas, & Radishes w/ fresh Tarragon
Asparagus, Peas, and Radishes with Fresh Tarragon - Martha Stewart Recipes

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