quicksilver
Washing Up
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.
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!)
Hey, we don't have to do this theme...you got one you'd like to do quicksilver? Why don't you put a menu together for this weekend and post it? We'll all chime in and join you.
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.
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!)