CELEBRATING PIEDMONTE’S WHITE TRUFFLE SEASON

Chef: Mostly Tom
@ Galatea
Attendees: Tom, Eileen, Scott & Jenny

Mixed green salad
Acorn/Butternut Squash Soup with Pecan Spiced Cream
With 1990 Moccagatta Barbaresco Bric Balin Restituta

Tagliolinni All ‘Uovo white truffle pasta with Tartuf Langhe Crema Di Tartufo Bianco
With 1990 Renninia Brunello Di Montalcino Pieve Santa

Banana splits with hot fudge, caramel and/or marshmallow sauces
With 2003 Schloss Schonborn Rheingau-Riesling Beerenauslese

***
Achilles' and Gabriela's guests, Bugsy and Sadie, were served sweet potato dog treats.

THANKSGIVING DINNER 2005

Chefs: Sunshine Deli staff
@ Galatea
Family Attendees: Hubby, Chatelaine, Achilles, Gabriela, Artemis & Scarlet

Acorn/Butternut Squash Soup with Pecan Spiced Cream

Roasted Bnls Turkey Breast

House Mashed Potatoes

Traditional Bread Stuffing

Traditional Turkey Gravy

Wild Rice with Pecans

Not Courtesy of Sunshine
Martinelli Sparkling Apple Cider*

1996 Geantet-Pansiot Gevrey-Chambertin Vielles Vignes

Hawaiian King Milk Chocolate-Covered Macadamia Nuts

________________
* Normally, I'd be doin' da real Brut or Champagne, but I'm sick and on meds so ... had to do with one glass of turkey-fitting Burgundy...

HEAVENLY FUSION

SPAGO, MAUI
Chefs Lee Hefter and Cameron Lewark
Nov. 20, 2005

First Course
Spicy Tuna "Poke" In Sesame-Miso Cones
Chili aioli, pickled ginger, Kaiware sprouts & tobiko
With 2002 Graff "Urziger Wurzgarten" Spatlese, Moser-Saar-Ruwer

"Sweet & Sour" Glazed Island Fish in Lettuce Cups
Opakapaka and Opah with Macadamia nuts & ginger vinaigrette
With 2002 Ramey chardonnay, Carneros

Second Course
Steamed Hapu 'Upu'U "Hong Kong" Style
Ginger, chili, garlic, baby bok choy & jasmine rice

Caramelized Pork Chop with Honolulu Bay Pineapple & Papaya
Baby bok choy, Molokai Yams, vanilla and Thai basil

With 1/2 bottle of the 2003 Mitolo "GAM" McLaren Vale syrah

Other
Maui onion bread
Herb & parmesan flat bread
Pellegrino

Dessert
Maui Pineapple Upside Down Cake

OLD LAHAINA LUAU

Hula & Feast
November 19, 2005
Moali'i, Maui

Kalua Pua'a
Pork roasted in a beachside "imu", the Hawaiian underground oven

Poi
Steamed, mashed root of the taro plant

Ahi Poke
Fresh raw ahi (yellow fin tuna) with green onions and Maui onions

Sweet Potato
Warm sliced Big Island sweet potatoes

Pulehu Steak
Grilled top sirloin steak

Chicken Long Rice
Shredded chicken, Maui onions, ginger and rice bean noodles in chicken broth

Island Style Chicken
Chicken marinated with fresh island flavors

Maui Style Mahi Mahi
Moali'i Chef's special preparation

Stir Fry Vegetables
Zuccchini, Maui onions, carrots, broccoli, sugar snap peas, baby corn

Local Style Fried Rice
Fried rice with Portuguese sausage, green onions and peas

Island Crab Salad
Crab, shrimp and water chestnuts

Taro Salad
Taro and spinach in coconut sauce

Pohole Salad
Fern shoots, Maui onions and tomatoes served in a vinaigrette sauce

Lomi Lomi Salmon
Tomatoes, Maui onions and salted salmon

Other
Freshly baked taro rolls, banana bread and Haupia
Fresh tossed green salad, served with Island style dressing
Fresh island fruit
Assorted Island Dessert

Drinks
Mai Tai, Lava Flow, Pina Colada, Coffee

MAUI 2005 VACATION KICK-OFF

FERRARI'S BAR & RISTORANTE
Nov. 17, 2005
Four Seasons Resort, Maui

First Course
Piatto Casareccio: homemade marinated artichokes, dried tomato, olives, salame soppressata, sweet coppa, aged Perma ham, bresaula, bunder fleisch, parmigianna reggiano, smoked surfing goat cheese, fontina cheese

Main Course
Oxtail risotto with rosemary and fontina cheese

Pappardelle Con Brasato di Vitello (papparedelle with braised veal shank, Gemolata Pesto and aged Pecorino cheese

Wine
2001 Gaja Ci Marcanda Magari

ST . HELENA HOSPITAL FOUNDATION GALA, 2005

FALL BACCANAL: A FESTIVE ODE TO BACCHUS
Nov. 12, 2005
Culinary Institute of America, St. Helena

RECEPTION

Blini Station
Potato Blinis with Smoked Sturgeon and American Caviar
Cornmeal Cakes Blinis with Pached Shrimp Salad and Herb Aioli
Zucchini Blinis with Herb Ricotta Cheese

Hors D’Oeuvres
Potato and Crème Fraiche Croquette with Black Olive Tapenade
Fresh Vietnamese Spring Rolls with Cilantro or Chili Garlic Dipping Sauce
Salmon Tartare with Black Bread nad Fried Capers

Domaine Chandon Etoile Sparkling Brut

DINNER

First Course
Roasted Beet, Goat Cheese and Hazelnut Timbale
Salad of Mache
Spiced Fennel Breadsticks
Beet Balsamic Vinaigrett

2000 Robert Mondavi Reserve Chardonnay

Main Course
Hertb Crusted Tournedos of Beef
Creamy Wild Mushroom and Potato Gratin
Haricot Verts and Baby Carrots
Cabernet Sauvignon Reduction

Or

Wild Mushroom Risotto
Sauteed Baby Spinach
White Truffle Oil
Shaved Parmesan

2001 Robert Mondavi Reserve Cabernet Sauvignon

Dessert
Individual Mini Pumpkin Crème Brulees
Coffee and Tea
Woodhouse Chocolates

2004 Robert Mondavi Moscato d’Oro