Five courses at the Romano home!

RodneyTag

Saturday, August 17, 2013

First Course

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Romano Smoked Fish Dip

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paired with

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VillaWolfGewurztraminer2012

2012 Villa Wolf Gewürztraminer

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Second Course

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Avon Bacon wrapped Sea Scallops with Apricot Glaze, Cilantro, Chives served over fresh Mango and Onion

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paired with

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BelliniFrascati

Bellini Frascati, 2012

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Third Course

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Caesar Wedge Salad with Romaine lettuce, Avocado,
Shaved Parmesan, Anchovies and Garlic Bread

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paired with

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Domaine2012

2012 Domaine La Rabiotte Coteaux d’Aix-en-Provence

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Between Third and Fourth Courses

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Robert’s son, Tyler home brewed beer

“Dark Knight”

Pours a dark brown with an off white head. Typical porter smells and tastes of caramel, coffee and chocolate.

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Fourth Course

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Fra Diavolo (Italian for “Brother Devil”)with Shrimp, Calamari, Clams, Mussels, and Scallops and topped with Shaved Parmesan

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paired with

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Barolo2005

Cancello Del Barone Barolo Riserva 2005

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Fifth Course

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Homemade Brownie topped Moose Tracks Ice Cream with
Bananas and Raspberries

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paired with

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BlackMuscat

Shenandoah Vineyards of California 2009 Black Muscat

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and

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Resplandy3
Resplandy Muscat de Saint Jean de Minervois

Thanks Rodney and Lynnette for an amazing dinner!

Special thanks to the Lynnette, Alex, Jeremiah and Gabriella team!

Zeus

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Tom Shea Dinner

TomS_tagMarch 21, 2013

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Appetizers

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Salad

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Main Course

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Pork Tenderloin with Pina Colada Rice & Bacon Wrapped Asparagus

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Dessert

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Thank you, Tom and Linda for a great dinner! The food, wine and company were outstanding.
 

Piña Colada Rice Recipe

3 cups chicken stock
2 cups pineapple juice
1 cup coconut milk
1 stick butter
1 1/2 teaspoon salt
3 2/3 cups uncooked rice
1 or 2 cans finely diced water chestnuts, drained
1/2 slivered almonds
3-4 green onions, finely sliced
1/2 red bell pepper, finely diced
 

In large stockpot with a lid, bring first 5 ingredients to a boil on high, add rice, stir for one minute, cover and reduce heat to low. Let cook 20 minutes. Remove from heat, let stand 5 minutes, then “fluff” with fork. Rice will appear to be very sticky at first. Stir in remaining ingredients, mixing well. Rice will separate some and be less sticky as soon as it cools. Serve warm.