Saturday, August 17, 2013

First Course

Romano Smoked Fish Dip

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paired with

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2012 Villa Wolf Gewürztraminer

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Second Course

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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Bellini Frascati, 2012

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Third Course

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

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paired with

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

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Between Third and Fourth Courses

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

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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Cancello Del Barone Barolo Riserva 2005

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Fifth Course

Homemade Brownie topped Moose Tracks Ice Cream with
Bananas and Raspberries

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paired with

Shenandoah Vineyards of California 2009 Black Muscat

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and

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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!

April 25, 2013

Appetizers

Main Course

paired with

Amy Yuzenas and Leanne Tripp, preparing the feast.

Amy & Leanne

Dessert

paired with

  

Wine sucker

Thank you Richard and Leanne. Excellent evening!

March 21, 2013

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Appetizers

Salad

Main Course

Pork Tenderloin with Pina Colada Rice & Bacon Wrapped Asparagus

Dessert

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.