The Chatelaine's Menus

The Chatelaine w(h)ines and dines with peeps ... and naturally fallen angels.

Monday, December 26, 2005

THE WAY CHRISTMAS SHOULD BE COOKED

So, based on prior two posts, my strengths clearly are not in moi cooking. Here, by comparison, is the Christmas dinner menu (for six) with Chef-Poet Sandy McIntosh reporting:

SANDY & BARBARA MCINTOSH'S XMAS MENU:

Homemade Gravlax Cured in Aquavit

Popovers

Evening Garlic Soup in the Manner of the Correze

Chicken with Salsify Tarts

Roasted Beets and Onion Salad with Orange Slices in Hazelnut Dressing

Potatoes with Guyere and Bacon

Glazed Ham ala Paul Prudomme

Trifle

Sandy adds, "The surprise of this dinner was the wine, brought by one of the guests who is proud of his ability (cheap bastard) to buy good wines for little money. We began with an Australian sparkling wine from Lorikeet, which was fruity without acidity and had the feel of an expensive champagne, with nothing unpleasant left on the tongue. (I think it cost him about $4.00.) Throughout the meal we enjoyed a California blended Chardonnay from Barefoot. This won a 98 point double gold rating at the 2002 California State Fair. (Amazing at, believe it or not, a case price of $2.50 per bottle.) We ended with another Lorikeet sparkling wine, this time a Shiraz. Odd to drink a red sparkling wine, but it was quite good. None of these wines seem to be on anyone's radar, so I'm glad to have tasted them."

*****

But, Sandy, WHAT THE HOO-HAA IS "IN THE MANNER OF THE CORREZE"?!

Sunday, December 25, 2005

2005 CHRISTMAS DAY DINNER

Chef: Mostly Eileen
@ Galatea
Attendees: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet


Wine: 1988 Chateau Lafite

Opener:
Foie gras with baguette slices

Mains:
Left-over Coq au Vin (vin being the 1989 Ch. Cantemerle)
Rice a Roni Herb & Butter Rice and Pasta

Closers:
Mallomars

Saturday, December 24, 2005

2005 CHRISTMAS EVE DINNER

Chef: Mostly Eileen
@ Galatea
Attendees: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet


Openers:
Crostini with Ardrahen Irish Washedrind & Brin D'Amour-Fleurs Chantal cheeses
Assortment of olives
With 2002 Turley Zinfandel Napa Valley Hayne Vineyard

Mains:
Coq au Vin (vin being the 1989 Ch. Cantemerle)
Rice a Roni Herb & Butter Rice and Pasta
With 1989 Barolo Parussio Bussia

Closers:
Raspberry cookie by Heather
With 2003 Schloss Schonborn Rheingau-Riesling Beerenauslese

Saturday, December 17, 2005

CELEBRATING BOB'S RECOVERY

Chef: Hiro Sone
@ TERRA
Attendees: Tom, Eileen, Bob, & Paula


2001 Comte Lafon Merseault Perriers
1990 Ch. Petrus
1853 Whitwhams King Pedro V port

Openers:
Squash & chestnut soup with foie gras tortellini
Roasted veal cheeks with gnocchi & chanterelle mushrooms

Mains:
Braised beef short rib with roasted root vegetables and horse radish creme fraiche
Spaghettini with a stew of tripe, tomatoes, butter beans and basil
Grilled breast of Liberty Farm duck with yam puree and red wine huckleberry sauce
Grilled [Fish; to come]

Closers:
Assortment of Artisan cheese with seasonal fruits and croutons
Macadamia nut tart with banana rum ice cream