Pan Seared Loin of Venison
Wild Rice Buckwheat Blini
Low Bush Compote
Char Ratatouille
Rocket Couscous
Gateau Chocolate, Maytag Blue, Port and Espresso
One of the guys that goes with now is a professional chef. We can all very much hold our own in the kitchen, but he has certainly moved the bar up a few notches. We've come a long way, but now it's almost more of an eating fest as opposed to an outdoor, back to nature gathering. My brother-in-law and I are taking care of Friday night's dinner. Trust me, it will be good, but it will be a very simple, midwest-style camp meal. It's at the request of the host who now lives in NC and doesn't get the finer things that he grew up with. The Toy gets the wrenches put to it tomorrow as it needs some enhancements before I flog on it next weekend. Hopefully all will go well.
That's all. I know it's been some time since the last post as someone was kind enough to point out to me.
Oh yeah, Julie is great, Sam is great.
s
That's all. I know it's been some time since the last post as someone was kind enough to point out to me.
Oh yeah, Julie is great, Sam is great.
s
1 comment:
What about the Intermezzo and the Amuse Bouche? I'm sure you'll have that covered with a delightful sorbet, and a fabu appetizer to tease the palate. Does this mean you rednex are bringing wine as well - or are you going light beer and dark beer paired accordingly. AWESOME menu!
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