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Joe

Here is the Menu:

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Joined: Dec 14, 2005

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Posted to Thread #29934 at 8:55 pm on Oct 24, 2017

This was a wine-tasted event put on by a wine club for 6 couples.

Hors d'oeuvres were accompanies by sparkling wines and roses. The first two courses featured Pinot Gris from the Okanagan Valley in British Columbia. The second two freatured Pinot Noir from the same area

HORS D'OEUVRES: 
Beer-batter Fried Sage Leaves
Seared Scallops with Lemon Butter
Harvest Flatbread with rosemary, grapes and raisins.
 
COURSE ONE:
Shrimp Bisque
 
COURSE TWO:
Pacific Northwest Cheeses with homemade fig-rye and walnut breads
Cured meats
Grilled Pears and Figs
Baby Salad Greens in lemon vinaigrette
 
COURSE THREE:
Duck Ragout, braised with tomatoes and white wine, with caramelized shallots and carrots
Homemade Pappardelle
 
COURSE FOUR:
Seared Rib-eye Steak with red wine reduction sauce
Pommes Duchesse
Roasted Vegetables
 
DESSERT:
White Chocolate Raspberry Torte
Cornmeal Almond Biscotti

Notice how non-commital I was with the naming of the dessert? Just in case the mouse torte didn't turn out, I could have slipped in a cheescake and called it a torte.


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