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Pastimes : Foodies' Corner - Recipes, Food News, and the like

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To: Crocodile who wrote (1)	7/21/1997 1:32:00 AM
From: Tomato	of 472

Chef Bev, That's a tough one, since I'm still kind of full from dinner, and don't feel like anything. Also, though sweets are my favorite, they are best after non-sweets, so I couldn't just say, "choocolate mousse" for example, cinsce I'd want to have some other food in me before I'd feel like dessert. So mabye it would be best to plan a menu....Here's one: Appetizer: Mixed assortment including: Sliced heirloom tomatoes drizzled with first press extra virgin olive oil and balsamac vinegar with springs of basil Pate de fois gras Babaghanoush (sp?) Hummus Assortment of fresh baked breads Glass of 1993 Grgich Hill Zinfandel First Course: Lobster Bisque Glass of 1996 Kendall Jackson Chardonnay Entree: Large Maine Lobster Tail with drawn butter Baked potato with sour cream and chives Corn on the Cob Glass of 1994 Acacia '94 Reserve Chardonnay Desert: Some decadent chocolate creation with several layers of rich chocolate, none of them white chocolate Peet's Columbian coffee 95 Montes Alpha Merlot I'm just blowing smoke on the wines, since I'm no expert and have had some $3.99 wines that taste a lot better to me than some much more expensive kinds. When I go wine tasting they all start to taste the same after a few ounces are imbibed. Guess I won't be invited to join any wine clubs! No cigar after dinner! This is just what came to the top of my head. I'm not married to any of the courses, except the chocolate for desert.

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