tag:blogger.com,1999:blog-173161752011-04-21T11:55:38.465-07:00The Chatelaine w(h)ines and dines with peeps ... and naturally fallen angels.EILEENnoreply@blogger.comBlogger411100tag:blogger.com,1999:blog-17316175.post-21851290407297825322007-09-23T23:38:00.000-07:002007-09-23T23:41:35.532-07:00Chef: Sandy McIntosh<br />Location: Home of Sandy & Barbara, Oceanside, New York<br />Saturday, September 22, 2007<br /><br /><em>2001 Kistler "Durell Vineyards" chardonnay<br />1995 Ciacci Brunello di Montalcino</em><br /><br /><strong>FIRST COURSE</strong><br />Three Flavors of Gravlax<br /><em>(Anise, Citronella and Gin flavors)</em><br /><br /><br /><strong>SECOND COURSE</strong><br />Endive, Prosciutto, and Pecan Clafoutis<br /><br /><br /><strong>THIRD COURSE</strong><br />Chestnut-Crusted Loin of Venison <br />Spiced Braised Rutabaga<br /><br /> <br /><strong>FOURTH COURSE</strong><br />Mango, Kiwi, and Coconut Custard Tart<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-2185129040729782532?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-64418208847369713952007-05-06T21:48:00.000-07:002007-05-07T14:01:04.323-07:00Chef: <a href="http://www.meadowood.com/winecuisine/33/">Joseph Humphrey </a><br />Location: <a href="http://www.meadowood.com/?gclid=CJiDp5mh-4sCFRDVYAodig4BVw">Meadowood </a>Restaurant, St. Helena <br />Date: May 6 for May 8 Birthday<br /><br /><strong>Wines</strong><br />1996 Trevor Jones "Wild Witch"<br />2003 Bond St. Eden<br /><br /><strong>BEEF TASTING MENU:<br /><br />Starters</strong><br />Toasted Brioche with Marinated Fava Beans<br />Sweet Pea Gazpacho with Mint & Lemon Ice<br /><br /><strong>First Course</strong><br />Point Reyes Grass Fed Beef Tartare with Smoked Egg Sabayon, Pine Nuts & Aged Sherry Vinegar<br /><br /><strong>Second Course</strong><br />Classic Beef Consomme with Caramelized Oxtail Ravioli & Soffito<br /><br /><strong>Third Course "Surf & Turf"</strong><br />Domestic Wagyu Beef and Maine Lobster in Pinot Noir Emulsion<br /><br /><strong>Fourth Course</strong><br />Japanese Kobe Beef Simply Grilled with Baby Spring Vegetables & Extra Virgin Olive Oil<br /><br /><strong>Dessert</strong><br />Strawberry Float and Meyer Lemon Cake<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-6441820884736971395?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1164439867976443442006-11-24T23:25:00.000-08:002006-11-25T07:44:50.696-08:00I enjoyed being a guest at the <a href="http://dutchhenry.com/pictures.htm#">Chafens' </a>for Thanksgiving this year. We had lots of yums but I didn't keep a list of the bounties. Having said that, here's a Thanksgiving Dinner at which I no doubt would have been a guest had I been on the East Coast:<br /><br /><strong>2006 Thanksgiving Dinner: Better Than Turkey!</strong><br />Chef: Sandy McIntosh<br />Location: Home of Sandy & Barbara, Oceanside, New York<br />Saturday, November 23, 2006<br /><br /><br />Gravlax Made with Pernod and Anise <br /><em>Apertif d'Absinthe (with Wormwood)*</em><br /> <br />Terrine of Veal, Bacon and Onions <br /><em>2003 William Fevre Chablis</em><br /> <br />Prime Rib with Roasted Baby Carrots, Shallots and Aligot<br /> Popovers<br /><em>2000 Pindar Mythology</em><br /> <br />Tarte Tatin<br /><em> 2003 Sakonnet Vidal Blanc</em><br /><br />***<br /><br />Sandy notes that Absinthe doesn't feature a year, of course, as <em>it's timeless, spaceless, fleeting as a shadow, vapor...</em><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-116443986797644344?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1163453531405925482006-11-13T13:26:00.000-08:002006-11-13T13:47:02.506-08:00Venue: at Freddie's, New York City<br />Nov. 11, 2006<br />Attendees: Freddie, Tom, Eileen, Richie, Cheryl, Alice, Dan, Mari, Barbara & Jill<br /><br /><strong>APPETIZERS</strong><br /><em>1990 Krug from a Magnum</em><br />Quail eggs with caviar, Roasted foie gras, et al<br /><br /><strong>FIRST COURSE</strong><br /><em>1992 Domaine Leflaive Batard Montrachet<br />1992 Comte de Lafon Meursault Perrieres</em><br />Poached Halibut with Truffle Butter and Truffle Vinaigrette<br /><br /><strong>SECOND COURSE</strong><br /><em>1990 DRC La Tache<br />1959 Leroy (sic) Grands Echezeaux</em><br />Truffle Risotto Garnished with Crispy Hen of the Wood Mushrooms<br /><br /><strong>THIRD COURSE</strong><br /><em>1988 Guigal Cote Rotie La Mouline<br />1968 Vega Sicilia Unico</em><br />Orange Glazed Grilled Quail On a bed of Qinoa mixed with Dried Fall Fruit<br /><br /><strong>FOURTH COURSE</strong><br /><em>1961 Chateau Haut Brion<br />1959 Chateau Lafite-Rothschild</em><br />Pomegranate Marinated Lamb Loin Laced with a Lamb Demi Glace<br />Trio of Purees: Cauliflower and REggiato, Roasted Butternut Squash, and Fava Bean<br /><br /><strong>CHEESE COURSE</strong><br /><em>1971 C. Gonterno Barolo Monfortino</em><br />Assorted Cheeses from the Piedmont REgion of Italy Accompanied with Truffle Honey<br /><br /><strong>DESSERT</strong><br /><em>1967 Chateau d'Yquem</em><br />Chocolate Souffle with Macerated Sour Cherries and Whipped Creme Fraiche<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-116345353140592548?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1163025109626898862006-11-08T14:27:00.000-08:002006-11-13T08:50:11.416-08:00<strong>VENUE: <a href="http://www.luparestaurant.com/restaurant.html">LUPA </a><br />CHEF: MARK LADNER<br />NOVEMBER 10, 2006<br />NEW YORK CITY</strong><br /><br /><strong><em>WINES</em></strong><br />1997 Produttori de Barbaresco<br />2002 Colle Picchioni Vigna del Vassalo<br />2000 Faro Palari<br />2001 Solengo Argiano<br /><br /><br /><strong>FIRST COURSE</strong><br />VERDURE, SALUMI E PESCE<br /> <br />~<br /><br /><strong>SECOND COURSE</strong><br />CAPRICCI WITH CAULIFLOWER RAGU<br /><br />~<br /><br /><strong>THIRD COURSE</strong><br /> RICOTTA GNOCCHI WITH SWEET FENNEL SAUSAGE<br /><br />~<br /><br /><strong>FOURTH COURSE</strong><br />CHOICE OF:<br /> MARKET FISH WITH FREGULA & MUSHROOMS <br />OR<br /> PORK SHOULDER WITH ROSE PETAL GLASSATO<br />OR<br />POLLO ALLA DIAVOLA<br /><br />~<br /><br /><strong>FIFTH COURSE</strong><br />FORMAGGI<br /><br />~<br /><br /><strong>SIXTH COURSE</strong><br />DOLCI<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-116302510962689886?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com1tag:blogger.com,1999:blog-17316175.post-1158849842945922372006-09-21T07:40:00.000-07:002006-09-21T07:44:02.960-07:00Chef: Sandy McIntosh<br />Location: Home of Sandy & Barbara, Oceanside, New York<br />Saturday, September 16, 2006<br /> <br />Aperitif: <em>Pindar Mythology 2000</em><br />Fennel-Cured Salmon with Fresh Blinis<br /> <br /><strong>First Course:</strong><br />Avocado and Artichoke Terrine with Poached Chicken on Watercress<br /><em>J. Moreau @ Fils Chablis (2003)</em><br /><br /><strong>Second Course:</strong><br />Home-Cured Corned Beef, with Braised Carrots and Potatoes<br /><em>Rodney Strong Pinot Noir 2004</em><br /><br /><strong>Third Course:</strong><br />Oceanside Concord Grape Pie with Concord Grape Ice Cream Shavings<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-115884984294592237?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1157781658435452082006-09-08T22:53:00.000-07:002006-09-08T23:00:58.446-07:00Chef: <a href="http://www.sfstation.com/coi-restaurant-a2061">Daniel Patterson</a><br />Attendees: Tom, Mom & Birthday Gal Eileen<br />Location: <a href="http://coirestaurant.com">COI Restaurant</a><br />Date: September 6 for September 10 Birthday<br /><br /><strong>WINES:</strong><br />2002 Etienne Sauzet Puligny Montrachet <br />1998 Araujo Eisele Vineyard Cabernet Sauvigno<br /><br /><a href="http://coirestaurant.com/menu-dinner.html"><strong>COI TASTING MENU:</strong></a><br /><br />PINK GRAPEFRUIT ginger, tarragon, black pepper <em>(with a dab of lavender oil perfume that, yes, one dabbed on the wrist to linger throughout the meal)</em><br /><br />CALIFORNIA OSETRA CAVIAR sautéed bone marrow, beet gelée <br /><br />DIRTY GIRL FARM TOMATOES gel and froth, sel gris, McEvoy olive oil<br /><br />OCEAN TROUT SASHIMI vanilla salt, fennel-kumquat salad, lime<br /><br />CHILLED SPICED RATATTOUILLE SOUP mint<br /><br />YUBA PAPARDELLE' chanterelles, cocnut milk, kiefer lime<br /><br />AYU GRILLED ON THE PLANCHA lemon cucumber, radish, shiso leaf and bud<br /><br />SUCKLING PIG cannaloni of wild and cultivated greens, plum-tobacco infusion <br /><br />ANDANTE DAIRY GOAT'S MILK CURD salt, pepper, cress<br /><br />RHUBARB-LAVENDER FRAPPE<br /><br />WARM BITTERSWEET CHOCOLATE TART tamarind gelée, lime yogurt<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-115778165843545208?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1154373619768825172006-08-05T23:40:00.000-07:002006-09-08T23:04:20.126-07:00<em>Chef: Vincent Nattress <br />"Meadowood Welcomes The Friends of Tom and Eileen"<br />Dinner on the Croquet Lawn at <a href="http://www.meadowood.com/">Meadowood Napa Valley</a><br />Aug. 5, 2006<br />Attendees: Glenn and Meredith, Kurt and Barbara, Mari and Dan, Claude and Katherine, Clare and Cliff, Paris and Stephanie, Patrick and Julie, Les and Maggie, Scott and Jenny, Paula and Bob</em><br /><br /><strong>Tournament Hors' Douevres</strong><br />Truffled white bean mousse on crostini<br />Mt. Tam Crostini, dried apricot and sweet chili<br />California Osetra caviar, chive blini and creme fraiche<br />"Spoon of love": seared sea bass, lemon butter, thyme, sweet corn<br />Quail eggs Benedict house smoked salmon, hollandaise, brioche toast<br />Crab cakes with creamy mustard sauce<br /><em>With pitchers of iced tea and lemonade, and 2003 Peter Michael Ma Belle Fille chardonnay, 2003 Sequum Kidd Ranch zinfandel and Turley Dusi Vineyards Paso Robles Zinfandel</em><br /><br /><strong>Amuse Bouche</strong><br />Truffle & White Corn Panna Cotta<br />Salad of Chanterelle & Micro Celery<br /><em>With 1990 Dom Pérignon</em><br /><br /><strong>First Course</strong><br />A Celebration of Heirloom Tomatoes & Basil, Panzanella, Tower Water<br /><em>With 2000 Comte Lafon Meursault-Perrières</em><br /><br /><strong>Second Course</strong><br />Duet of Foie Gras<br />Torchon with Peaches & Seared with Aged Maple Syrup<br /><em>With 1990 Château d’Yquem</em><br /><br /><strong>Third Course</strong><br />Balsamic Glazed Wolfe Ranch Quail<br />Wehani Rice & Meadowood Garden Romano Beans<br /><em>With 1990 Luciano Sandrone Cannubi Boschiis and 1993 Bryant Family</em><br /><br /><strong>Fourth Course</strong><br />Range Fed Lamb Rack, Heirloom Zucchini Croquet & Tempura Blossom, Sweet Pepper Infused Cabernet-Lamb Jus<br /><em>With 1995 Harlan, 1998 Screaming Eagle and 2002 Luce Abbey cabernet</em><br /><br /><strong>Cheese Course</strong><br />Goat’s Leap, Baby Mâche, Panforte, Toasted Almonds<br /><em>With 1853 Whitwhams Reserve King Pedro V</em><br /><br /><strong>Mignardises</strong><br />Coffee, Tea<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-115437361976882517?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1152394187687220182006-08-04T23:29:00.000-07:002006-08-04T23:21:14.333-07:00<em>Chef: Heather Kieffer<br />Attendees: Dan and Mari, Glenn and Meredith, Parris and Stephanie, Curt and Barbara <br />Hosts: Tom, Eileen, Achilles, Gabriela, Scarlet, Artemis<br />Location: Galatea</em><br /><br /><strong>WINES:</strong><br />2003 Donnhoff Oberhauser Brucke Riesling Spatlese Nahe (magnum)<br />2003 Peter Michael La Carriere<br />1999 Williams Selyem Allen Vineyard Pinot Noir<br />1999 Araujo Eisele Vineyard Syrah<br />1999 Chateau Rayas CNP<br />1999 Pride Reserve Cabernet Sauvignon<br />1991 Del Forno Romano Amarone<br />1990 Domaine Zind Humbrecht Hengst Gewurztraminer Vendange Tardive<br />2000 Hundred Acre Kayli Morgan Vineyard Cabernet<br />1977 Dow's Vintage Port<br /><br /><br /><strong>Appetizers</strong><br />Roasted New Potato Stuffed with Apple wood Smoked Bacon, Creme Fraiche and Chives<br />Prosciutto Wrapped Cantaloupe with a Chiffonade of Basil<br /><br />Salmon cakes over a bed Arugula and Frisee topped with a Lemon Dill Aioli<br /><br />Corn, Cherry Tomato and Avocado Crostini (tossed with Cumin Lime Vinaigrette)<br /><br />BBQ Shrimp with Ancho Chili Sauce<br /><br /><strong>Main Courses</strong><br />Heirloom Tomato, Fresh Mozzarella, and Basil Salad drizzled with Olive Oil and Balsamic Vinegar<br /><br />BBQ Ribs<br /><br />Grilled Ahi Tuna with Mango Chili Sauce<br /><br />Cajun Corn<br /><br />Baked Beans<br /><br /><strong>Dessert </strong><br />Warm Peach, Nectarine and Blueberry Crisp served with Vanilla Bean Ice Cream<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-115239418768722018?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1152149389707135362006-07-02T23:29:00.000-07:002006-09-08T23:04:39.730-07:00Chef: Tom <br />Attendees: Tom, Eileen, Achilles, Gabriela, Scarlet, Artemis, Sharon and Chris<br />Location: Galatea<br /><br /><strong>Wines:</strong><br />2002 Kistler Sonoma Valley chardonnay<br />1989 CNP Bosquet des Papes<br />2003 CNP Domaine Pegau Cuvee Da Capo<br />1971 Clos Haut-Peyraguey sauterne<br /><br /><strong>Appetizers:</strong><br />Assorted Crackers<br />Chipotle Humus<br />Olives<br />3 Cheeses: <em>Due Latte Robicha Cow & Sheep Cheese, Chimay-Grand Cru (Belgium), & Boschetto Al Tartufo Sheep & Cow</em><br /><br /><strong>Main Course:</strong><br />Fresh corn<br />Basil, tomato & mozzarella<br />Grilled catfish and/or salmon<br />Grilled Onions<br /><br /><strong>Last Course:</strong><br />Mixed Fruit Salad<br />Assorted Teas<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-115214938970713536?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1150387172703496222006-06-15T08:56:00.000-07:002006-09-08T23:05:02.040-07:00<em>Chef: Heather Keffer <br />June 15, 2006<br />Hosts: Tom, Eileen, Mom, Achilles, Gabriela, Artemis & Scarlet<br />Attendees: Clare, Cliff, Claude and Katherine</em><br /><br /><strong>WINES</strong>: <br />2002 Bouchard Chevalier Montrachet<br />2002 Luce Abbey cabernet<br />1994 Pesquera Janus<br />1970 Palmer<br />1988 Ch. d'Yquem<br /><br /><strong>Appetizers</strong><br />Roasted New Potato Stuffed with Apple wood Smoked Bacon, Creme Fraiche and Chives<br />Prosciutto with melon <br />Corn, Cherry Tomato and Avocado Crostini (tossed with Cumin Lime Vinaigrette)<br />BBQ Shrimp with Ancho Chili Sauce<br /><br /><strong>First Course</strong><br />Pan Roasted Salmon Cake topped with a Remoulade over a bed of Frisee Greens<br /><br /><strong>Main Course</strong><br />Filet Mignon with a Cabernet Reduction Sauce with Smashed Potatoes and Roasted Vegetables<br /><br /><strong>Dessert</strong><br />Locally Grown Strawberries served with Shortcake and Strawberry Coulis<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-115038717270349622?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1148169396147714392006-05-20T16:53:00.000-07:002006-09-08T23:05:16.993-07:00<em>Chef: Heather Keffer <br />May 20, 2006<br />Hosts: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet<br />Attendees: Jessica, Jen, Kathy, Eddie, Sarah, Angela, Ari, Chris, Maddie, Henry</em><br /><br /><br /><strong>WINES</strong><br /><strong>Appetizers:</strong><br />2002 Turley White Coat<br />2002 Turley Tofanelli Charbono<br />2001 Turley Pringle Family zinfandel<br /><br /><strong>First Course:</strong> <br />2001 Kistler Chardonnay Durell Vineyard<br /><br /><strong>Main Course:</strong> <br />1996 Ridge Montebello<br />1992 Robert Mondavi Reserve Cabernet<br /><br /><strong>Dessert:</strong><br />1988 Chateau Rabaud-Promis<br /><br /><br /><strong>APPETIZERS</strong><br />Black truffle mousse<br />Cracked black pepper pate<br />Assorted cheeses: Il Caprino Del Piemonte, Sotto Cenere with Truffles, Seirass Del Fen Sheep/Cow & Cream Ricotta, Garlic Herb Cheese, and Brillat Savarin Triple Creme<br />Assorted Olives<br />Baguette slices<br /><br /><strong>FIRST COURSE</strong><br />Dungeness Crab Cake topped with a Meyer Lemon Aioli served over a bed of Frisee Greens<br /><br /><em>Vegetarian Alternative: Mixed Greens tossed with a Balsamic Vinaigrette topped with Blue Cheese and Candied Pecans</em><br /><br /> <br /><strong>SECOND COURSE</strong> <br />Herb Roasted Rack of Lamb served with a Roasting Jus, a Wild Mushroom Risotto and Ragout of Sping Vegetables<br /><br /><em>Vegetarian Alternative: Wild Mushroom Risotto and Ragout of Sping Vegetables</em><br /><br /> <br /><strong>THIRD COURSE</strong><br />Chocolate Gateau served with a Creme Anglaise and Fresh Berries<br /> <br /><br /><strong>FIVE-YEAR-OLD ALTERNATIVE</strong><br />Hamburger & Sauteed Squash<br />Bob's mint chocolate chip ice cream<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-114816939614771439?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1142567820210955652006-03-13T23:56:00.001-08:002006-09-08T23:06:07.330-07:00<strong>A CELEBRATION OF GIACOMO CONTERNO BAROLO WITH ROBERTO CONTERNO</strong> <br /><br /><em>@ <a href="http://www.opentable.com/rest_profile.aspx?rid=3009">Michael Mina</a><br />Monday, March 13, 2006<br />Oenophile Party Coordinated by Rare Wine Co.</em><br /><br /><strong>"RISOTTO CON GUNGHI"</strong><br /><em>Porcini, Barolo</em><br />Casina Francia 2001<br />Casina Francia 1999<br />Casina Francia 1998<br /><br /><strong>SADDLE OF MONKFISH "POT ROAST"</strong><br /><em>Bone Barrow, Root Vegetables</em><br />Casina Francia 1995<br />Casina Francia 1990<br /><br /><strong>ROASTED PIGEON</strong><br /><em>Huckleberry, Licorice</em><br />Monfortino 1998<br />Monfortino 1997<br />Monfortino 1996<br /><br /><strong>WORCESTERSHIRE BRAISED "KOBE" BEEF</strong><br /><em>Hearts of Palm, Spring Garlic</em><br />Monfortino 1995<br />Monfortino 1990<br /><br /><strong>BRA & TALEGGIO</strong><br />Monfortino 1971<br />Reserva 1971<br /><br /><strong>CHOCOLATE TORTE</strong><br /><em>Peanut Butter Shake</em><br />D'Oliveira Moscatel Madeira 1900<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-114256782021095565?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1142204366839198692006-03-11T23:59:00.000-08:002006-09-08T23:05:50.886-07:00<em>Chef: Philippe Jeanty <br />@ <a href="http://www.bistrojeanty.com/">Bistro Jeanty</a><br />Attendees: Tom, Eileen, Sharon & Chris<br />Yountville, CA</em><br /><br /><strong>WINE:</strong> <br />1995 Domaine Le Flaive Batard Montrachet<br />1995 Dominus<br /><br /><strong>OPENERS:</strong><br />Creme de Tomato en Croute<br />Pieds de Couchon<br /><br /><strong>MAIN:</strong><br />Entrecote Frites<br />Quiche Aux Proires<br />Braised Short Ribs Special<br /><br /><strong>CLOSER:</strong><br />Crepe Suzette<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-114220436683919869?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1142046769533363222006-03-10T19:10:00.000-08:002006-03-12T14:49:39.596-08:00<em>Chef: Heather<br />@ Galatea<br />Attendees: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet</em><br /><br /><strong>WINE:</strong> <br />1990 Renato Ratti Marcenasco Roche Barolo<br /><br /><strong>OPENER:</strong><br />Roasted Tomato and Red Pepper Soup garnished with a Chiffonade of Basil and Feta Cheese<br /> <br /><strong>MAIN:</strong><br />Five Spice Roasted Pork Tenderloin with a Pepita Sauce served over Spiced Black Beans with Sauteed Asparagus and Baby Artichokes<br /> <br /><strong>CLOSER:</strong><br />Chocolate Peanut Butter Mousse Torte served with Caramel Sauce<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-114204676953336322?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1140744985603289502006-02-24T23:34:00.000-08:002006-09-08T23:06:26.780-07:00<em>Chef: Heather <br />@ Galatea<br />Attendees: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet</em><br /><br /><strong>WINE:</strong> <br />2003 Three Sticks Durell Vineyard Pinot Noir<br /><br /><strong>OPENER:</strong><br />Hearty Chicken, Noodle and Vegetable Soup<br /> <br /><strong>MAIN:</strong><br />Apple Wood Smoked Bacon Wrapped Pork Tenderloin with a Mustard Cream Sauce Served with Green Beans, Carrots and Peas<br /> <br /><strong>CLOSER:</strong><br />Layered Cake with Cream Cheese Frosting studded with Pistachios<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-114074498560328950?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1140282684819860572006-02-17T23:09:00.000-08:002006-02-18T09:11:24.830-08:00<em>Chef: Heather<br />@ Galatea<br />Attendees: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet</em><br /><br /><strong>WINE:</strong> <br />1998 Fox Creek McLaren Vale Grenache Shiraz<br /><br /><strong>OPENER:</strong><br />Tomato and Wild Rice Soup garnished with Goat Cheese<br /> <br /><strong>MAIN:</strong><br />Braised Beef Short Ribs with a Braising Sauce Served with Creamy Polenta and a medley of Carrots, Sugar Snap Peas and Corn<br /> <br /><strong>CLOSER:</strong><br />Bittersweet Chocolate Mini Tortes served with Caramel Sauce and Whipped Cream<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-114028268481986057?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1139126104776396802006-02-04T23:52:00.000-08:002006-02-04T23:55:04.776-08:00<em>Chef: Heather<br />@ Galatea<br />Attendees: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet</em><br /><br /><strong>Opener:</strong><br />Roasted Tomato Soup garnished With Goat Cheese<br /> <br /><strong>Main Course:</strong><br />Grilled New York Steak with a Jus Served with Roasted New Potatoes And Steamed Asparagus, Sugar Snap Peas and Zucchini<br /><br /><strong>Closer:</strong><br />Cheesecake with Decadent Chocolate Gateau<br /><br /><strong>Wine: </strong><br />1990 Tarrabianca Campaccio<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113912610477639680?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1139105416469850342006-02-04T18:07:00.000-08:002006-02-04T23:52:09.343-08:00<em>Festival Celebrating<br /><strong>4TH ANNUAL TRILOGY RELEASE PARTY</strong><br />@ Flora Springs Winery<br />St. Helena, Ca<br />Feb. 4, 2006</em><br /><br /><strong>2003 Soliloquy</strong><br />Served with Fried Catfish with a Sherry Mayo<br /><br /><strong>2004 Barrel Fermented chardonnay</strong><br />Served with cheese and crackers<br /><br /><strong>2003 Select Cuvee Chardonnay</strong><br />Served with Crawfish Hushpuppies with a Remoulade sauce<br /><br /><strong>2002 Poggio Del Papa</strong><br />Served with Gumbo<br /><br /><strong>2002 Napa Valley Cabernet Sauvignon</strong><br />Served with Fried Green Tomatilles and Beef Tips with Creole Mustard Sauce<br /><br /><strong>2003 Trilogy</strong><br />Served with Chicken and Andouille Sausages from Sonoma<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113910541646985034?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1136777095862607342006-01-08T19:17:00.000-08:002006-09-08T23:07:02.486-07:00@ <a href="http://www.opentable.com/rest_profile.aspx?rid=2688">Tra Vigne</a><br />Attendees: Tom, Eileen, & about a dozen B.S., Inc. clients <br /><br /><strong>Wines:</strong><br />2004 Kongsgaard Viogner<br />2003 Peter Michael Belle Cote<br />2002 Kongsgaard Syrah<br />2000 Joseph Phelps "Insignia"<br /><br /><strong>Appetizer:</strong><br />Black truffle pizza<br /><br /><strong>Antipasta:</strong><br />Insalata Caesar<br /><br /><strong>Secondo --</strong> <em>choice of</em><br />Costata Di Bue: smoked and braised beef short ribs on hand milled polenta with natural jus<br />or<br />Pollo -- herb baby chicken on house pappardelle<br /><br /><strong>Dolce</strong><br />Formaggi: local and Italian cheeses<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113677709586260734?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1136701215339819222006-01-07T22:11:00.000-08:002006-01-07T22:20:15.366-08:00<em>Chef: Richard Reddington<br />@ <a href="http://reddnapavalley.com">Redd</a>, Yountville, CA<br />Attendees: Tom, Eileen, & Fred </em><br /><br /><strong>Wines: </strong><br /><em>From Galatea's Cellar:</em><br />1993 Chambertin Domaine Armand Rousseau<br />1996 Screaming Eagle<br />1985 Conterno Monfortino<br />1988 Ch. d 'yQuem<br /><br /><em>From Redd's Cellar:</em><br />Gosset sparkling wine<br />2003 Roque Pie St. Loup syrah<br />2004 Chave Crozes Hermitage Merssault<br /><br /><strong>Openers:</strong><br />Caramelized divers scallops, cauliflower puree, almonds, balsamic reduction<br /><br />Glazed pork belly, fennel puree, burdock, soy caramel<br /><br />Marinated yellowfin tuna, beets, radish, lemon oil<br /><br /><strong>Mains:</strong><br />Veal loin, winter squash, wild mushrooms, sweetbreads, molasses glaze<br /><br />Prime new York beef, creamy spinach, fingerling potatoes, short rib jus<br /><br />Stuffed squab with bacon, foie gras, over soft polenta with black truffle sauce<br /><br /><strong>Closers:</strong><br /><em>Cheese Course:</em><br />Acapella-Andante Dairy, Santa Rosa, goat<br /><br />Abbey-Up A Creek, Vermont, sheep<br /><br />Langino-Andente Dairy, Santa Rosa, cow<br /><br />Bayley Hazen Blue-Jasper Hill, Vermont, cow<br /><br />Manchego<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113670121533981922?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1136601318982343292006-01-06T23:31:00.000-08:002006-01-07T01:17:12.806-08:00<em>Chef: Heather<br />@ Galatea<br />Attendees: Tom, Eileen, Fred, Achilles, Gabriela, Artemis & Scarlet</em><br /><br /><strong>Wines:</strong> <br />1992 Araujo Eisele Vineyard Cabernet<br />1970 Vega-Sicilia "Unico"<br />1994 Penfolds Grange Shiraz<br />1993 Ravenswood Dickerson zinfandel<br /><br /><strong>Opener:</strong><br />Caramelized Maui Onion, Cherry Tomato and Goat Cheese Tartlets served over a bed of Frisee and Baby Watercress Tossed in a Balsamic Vinaigrette<br /><br /><strong>Main:</strong><br />Pan Roasted Duck Breast served with a Pinot Noir Cranberry Reduction Sauce served over Sweet Potato Puree and a Julienne of Sauteed Zucchini, Yellow Squash and Carrots<br /><br /><strong>Closer:</strong><br />Petite Basque cheese<br />Mallomars<br />Coconut Banana Creme Cake<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113660131898234329?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1136174374240617702006-01-01T19:57:00.000-08:002006-01-01T19:59:34.253-08:00<em>Chef: Heather<br />@ Galatea<br />Attendees: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet</em><br /><br /><strong>Wine:</strong> 1990 Tarrabianca Campaccio<br /><br /><strong>Opener:</strong><br />Tomato Soup topped with Herbed Goat Cheese Rounds<br /><br /><strong>Main:</strong><br />Roasted Chicken with Sauteed Spinach and Spaghetti Squash<br /><br /><strong>Closer:</strong><br />Chocolate cake<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113617437424061770?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1135642273478497012005-12-26T16:07:00.000-08:002006-09-08T23:07:22.096-07:00So, 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 <a href="http://marshhawkpress.org/mcintosh2.htm">Sandy McIntosh </a>reporting: <br /><br /><strong>SANDY & BARBARA MCINTOSH'S XMAS MENU:</strong><br /><br />Homemade Gravlax Cured in Aquavit<br /><br />Popovers<br /><br />Evening Garlic Soup in the Manner of the Correze<br /><br />Chicken with Salsify Tarts<br /><br />Roasted Beets and Onion Salad with Orange Slices in Hazelnut Dressing<br /><br />Potatoes with Guyere and Bacon<br /><br />Glazed Ham ala Paul Prudomme<br /><br />Trifle<br /><br />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." <br /><br />*****<br /><br />But, Sandy, WHAT THE HOO-HAA IS "IN THE MANNER OF THE CORREZE"?!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113564227347849701?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com1tag:blogger.com,1999:blog-17316175.post-1135573973059827242005-12-25T21:13:00.000-08:002005-12-25T21:12:53.070-08:00<em>Chef: Mostly Eileen<br />@ Galatea<br />Attendees: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet</em><br /><br />Wine: 1988 Chateau Lafite<br /><br /><strong>Opener:</strong><br />Foie gras with baguette slices<br /><br /><strong>Mains:</strong><br />Left-over Coq au Vin (vin being the 1989 Ch. Cantemerle)<br />Rice a Roni Herb & Butter Rice and Pasta<br /><br /><strong>Closers:</strong><br /><a href="http://archive.salon.com/mwt/sust/2001/02/27/mallomars/print.html">Mallomars</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113557397305982724?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1135491330479468762005-12-24T22:09:00.000-08:002005-12-24T22:16:43.713-08:00<em>Chef: Mostly Eileen<br />@ Galatea<br />Attendees: Tom, Eileen, Achilles, Gabriela, Artemis & Scarlet</em><br /><br /><strong> Openers:</strong><br />Crostini with Ardrahen Irish Washedrind & Brin D'Amour-Fleurs Chantal cheeses<br />Assortment of olives<br />With <em>2002 Turley Zinfandel Napa Valley Hayne Vineyard</em><br /><br /><strong>Mains:</strong><br />Coq au Vin (vin being the <em>1989 Ch. Cantemerle</em>)<br />Rice a Roni Herb & Butter Rice and Pasta<br />With <em>1989 Barolo Parussio Bussia</em><br /><br /><strong>Closers:</strong><br />Raspberry cookie by Heather<br />With <em>2003 Schloss Schonborn Rheingau-Riesling Beerenauslese</em><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113549133047946876?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1134840255531275532005-12-17T09:19:00.000-08:002005-12-17T09:37:16.583-08:00<em>Chef: <a href="http://www.terrarestaurant.com/chefs.html">Hiro Sone</a><br />@ <a href="http://www.terrarestaurant.com/">TERRA</a><br />Attendees: Tom, Eileen, Bob, & Paula</em><br /><br />2001 Comte Lafon Merseault Perriers<br />1990 Ch. Petrus<br />1853 Whitwhams King Pedro V port<br /><br /><strong>Openers:</strong><br />Squash & chestnut soup with foie gras tortellini<br />Roasted veal cheeks with gnocchi & chanterelle mushrooms<br /><br /><strong>Mains:</strong><br />Braised beef short rib with roasted root vegetables and horse radish creme fraiche<br />Spaghettini with a stew of tripe, tomatoes, butter beans and basil<br />Grilled breast of Liberty Farm duck with yam puree and red wine huckleberry sauce<br />Grilled [Fish; to come]<br /><br /><strong>Closers:</strong><br />Assortment of Artisan cheese with seasonal fruits and croutons<br />Macadamia nut tart with banana rum ice cream<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113484025553127553?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1133075337298611102005-11-26T23:05:00.000-08:002006-09-08T23:07:48.330-07:00<em>Chef: Mostly Tom <br />@ Galatea<br />Attendees: Tom, Eileen, Scott & Jenny</em><br /><br />Mixed green salad<br />Acorn/Butternut Squash Soup with Pecan Spiced Cream<br />With <em>1990 Moccagatta Barbaresco Bric Balin Restituta</em><br /><br />Tagliolinni All ‘Uovo white truffle pasta with Tartuf Langhe Crema Di Tartufo Bianco<br />With <em>1990 Renninia Brunello Di Montalcino Pieve Santa</em><br /><br />Banana splits with hot fudge, caramel and/or marshmallow sauces<br />With <em>2003 Schloss Schonborn Rheingau-Riesling Beerenauslese</em><br /><br />***<br />Achilles' and Gabriela's guests, Bugsy and Sadie, were served sweet potato dog treats.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113307533729861110?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1132880421232466592005-11-24T23:58:00.000-08:002005-11-25T00:39:39.966-08:00<em>Chefs: Sunshine Deli staff<br />@ Galatea<br />Family Attendees: Hubby, Chatelaine, Achilles, Gabriela, Artemis & Scarlet</em><br /><br />Acorn/Butternut Squash Soup with Pecan Spiced Cream<br /><br />Roasted Bnls Turkey Breast<br /><br />House Mashed Potatoes<br /><br />Traditional Bread Stuffing<br /><br />Traditional Turkey Gravy<br /><br />Wild Rice with Pecans<br /><br /><strong><em>Not Courtesy of Sunshine</em></strong><br />Martinelli Sparkling Apple Cider*<br /><br />1996 Geantet-Pansiot Gevrey-Chambertin Vielles Vignes<br /><br />Hawaiian King Milk Chocolate-Covered Macadamia Nuts<br /><br /><em>________________<br />* 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...</em><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113288042123246659?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1132804749564453422005-11-23T19:49:00.000-08:002005-11-23T19:59:09.573-08:00<a href="http://www.wolfgangpuck.com/rest/fine/spago/maui/index.php"><strong>SPAGO, MAUI</strong></a><br /><em>Chefs Lee Hefter and Cameron Lewark <br />Nov. 20, 2005</em><br /><br /><strong>First Course<br />Spicy Tuna "Poke" In Sesame-Miso Cones</strong><br />Chili aioli, pickled ginger, Kaiware sprouts & tobiko<br />With <em>2002 Graff "Urziger Wurzgarten" Spatlese, Moser-Saar-Ruwer</em><br /><br /><strong>"Sweet & Sour" Glazed Island Fish in Lettuce Cups</strong><br />Opakapaka and Opah with Macadamia nuts & ginger vinaigrette<br />With <em>2002 Ramey chardonnay, Carneros</em><br /><br /><strong>Second Course<br />Steamed Hapu 'Upu'U "Hong Kong" Style</strong><br />Ginger, chili, garlic, baby bok choy & jasmine rice<br /><br /><strong>Caramelized Pork Chop with Honolulu Bay Pineapple & Papaya</strong><br />Baby bok choy, Molokai Yams, vanilla and Thai basil<br /><br />With 1/2 bottle of the <em>2003 Mitolo "GAM" McLaren Vale syrah</em><br /><br /><strong>Other</strong><br />Maui onion bread<br />Herb & parmesan flat bread<br />Pellegrino<br /><br /><strong>Dessert</strong><br />Maui Pineapple Upside Down Cake<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113280474956445342?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1132474714716504022005-11-23T00:36:00.000-08:002005-11-23T00:41:38.676-08:00<strong><a href="http://www.oldlahainaluau.com/index_main.html">Hula & Feast</a></strong><br /><em>November 19, 2005<br />Moali'i, Maui</em><br /><br /><strong>Kalua Pua'a</strong><br />Pork roasted in a beachside "imu", the Hawaiian underground oven<br /><br /><strong>Poi</strong><br />Steamed, mashed root of the taro plant<br /><br /><strong>Ahi Poke</strong><br />Fresh raw ahi (yellow fin tuna) with green onions and Maui onions<br /><br /><strong>Sweet Potato</strong><br />Warm sliced Big Island sweet potatoes<br /><br /><strong>Pulehu Steak</strong><br />Grilled top sirloin steak<br /><br /><strong>Chicken Long Rice</strong><br />Shredded chicken, Maui onions, ginger and rice bean noodles in chicken broth<br /><br /><strong>Island Style Chicken</strong><br />Chicken marinated with fresh island flavors<br /><br /><strong>Maui Style Mahi Mahi</strong><br />Moali'i Chef's special preparation<br /><br /><strong>Stir Fry Vegetables</strong><br />Zuccchini, Maui onions, carrots, broccoli, sugar snap peas, baby corn<br /><br /><strong>Local Style Fried Rice</strong><br />Fried rice with Portuguese sausage, green onions and peas<br /><br /><strong>Island Crab Salad</strong><br />Crab, shrimp and water chestnuts<br /><br /><strong>Taro Salad</strong><br />Taro and spinach in coconut sauce<br /><br /><strong>Pohole Salad</strong><br />Fern shoots, Maui onions and tomatoes served in a vinaigrette sauce<br /><br /><strong>Lomi Lomi Salmon</strong><br />Tomatoes, Maui onions and salted salmon<br /><br /><strong>Other</strong><br />Freshly baked taro rolls, banana bread and Haupia<br />Fresh tossed green salad, served with Island style dressing<br />Fresh island fruit<br />Assorted Island Dessert<br /><br /><strong>Drinks</strong><br />Mai Tai, Lava Flow, Pina Colada, Coffee<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113247471471650402?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1132473984640049192005-11-23T00:34:00.000-08:002005-11-23T00:39:32.833-08:00<strong>FERRARI'S BAR & RISTORANTE</strong><br /><em>Nov. 17, 2005<br />Four Seasons Resort, Maui</em><br /><br /><strong>First Course</strong><br />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<br /><br /><strong>Main Course</strong><br />Oxtail risotto with rosemary and fontina cheese<br /><br />Pappardelle Con Brasato di Vitello (papparedelle with braised veal shank, Gemolata Pesto and aged Pecorino cheese<br /><br /><strong>Wine</strong><br />2001 Gaja Ci Marcanda Magari<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113247398464004919?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1131919686433570282005-11-13T08:02:00.000-08:002005-11-13T14:08:06.443-08:00<strong>FALL BACCANAL: A FESTIVE ODE TO BACCHUS</strong><br /><em>Nov. 12, 2005<br /><a href="http://www.ciachef.edu/restaurants/wsgr/">Culinary Institute of America, St. Helena</a></em><br /><br /><strong>RECEPTION<br /><br />Blini Station</strong> <br />Potato Blinis with Smoked Sturgeon and American Caviar<br />Cornmeal Cakes Blinis with Pached Shrimp Salad and Herb Aioli<br />Zucchini Blinis with Herb Ricotta Cheese<br /><br /><strong>Hors D’Oeuvres</strong><br />Potato and Crème Fraiche Croquette with Black Olive Tapenade<br />Fresh Vietnamese Spring Rolls with Cilantro or Chili Garlic Dipping Sauce<br />Salmon Tartare with Black Bread nad Fried Capers<br /><br /><em>Domaine Chandon Etoile Sparkling Brut</em><br /><br /><strong>DINNER<br /><br />First Course</strong><br />Roasted Beet, Goat Cheese and Hazelnut Timbale<br />Salad of Mache<br />Spiced Fennel Breadsticks<br />Beet Balsamic Vinaigrett<br /><br /><em>2000 Robert Mondavi Reserve Chardonnay</em><br /><br /><strong>Main Course</strong><br />Hertb Crusted Tournedos of Beef<br />Creamy Wild Mushroom and Potato Gratin<br />Haricot Verts and Baby Carrots<br />Cabernet Sauvignon Reduction<br /><br />Or<br /><br />Wild Mushroom Risotto<br />Sauteed Baby Spinach<br />White Truffle Oil<br />Shaved Parmesan<br /><br /><em>2001 Robert Mondavi Reserve Cabernet Sauvignon</em><br /><br /><strong>Dessert</strong><br />Individual Mini Pumpkin Crème Brulees<br />Coffee and Tea<br /><a href="http://www.woodhousechocolate.com/">Woodhouse </a>Chocolates<br /><br /><em>2004 Robert Mondavi Moscato d’Oro</em><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-113191968643357028?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1129139179221159372005-10-12T10:44:00.000-07:002006-09-08T23:08:14.276-07:00<em>"Trip Around The World" Dinners <br />Oct. 10 & 11, 2005</em><br /><br /><strong>to the South Pacific:</strong><br /><em>From the Tonga Restaurant at the Fairmont:</em><br /><br />-Blue Hawaii drink (just like Elvis)<br />-Pineapple Royal drink<br />-roast lamb chop appetizer<br />-papaya/avocado salad<br />-filet mignon<br />-Hawaiian kalua pig<br />-banana macadamia cake<br />-pineapple upside down cake<br /><br /><strong>to Sicily:</strong><br /><em>From Alioto's Restaurant, at Fisherman's Wharf:</em><br /><br />-fried calamari/shrimp<br />-half cracked crab cold<br />-cup clam chowder<br />-cioppino<br />-linguini con frutti de mare<br />-diet coke<br />-glass of house chardonnay<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-112913917922115937?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1128911072798286902005-10-09T19:23:00.000-07:002005-11-20T00:19:59.546-08:00<em>Chef: Heather Kieffer<br />@ Galatea<br />Oct. 9, 2005</em><br /><br /><em>With 1996 Batard-Montrachet Grand ru Etienne Sauzet</em><br />Tomato and Wild Rice Soup garnished with Goat Cheese<br /> <br /><em>With 1989 Paul Jaboulet Hermitage Les Chapelles</em><br />Roasted Rack of Lamb with a Chanterelle Mushroom Ragout served with Roasted Fingerling Potatoes and Roasted Root Vegetables<br /> <br />Bittersweet Chocolate Torte with Fresh Berries<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-112891107279828690?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1129138932908408682005-10-09T18:37:00.000-07:002005-10-12T10:43:33.913-07:00<em>Oct. 9, 2005<br />San Ramon Marriott</em><br /><br />-lechon<br />-fresh lumpia<br />-chicken bbq skewers<br />-pancit palabok<br />-puto<br />-fresh melon<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-112913893290840868?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1128626330542856682005-10-08T12:15:00.000-07:002005-10-12T10:42:46.153-07:00<em>October 8, 2005<br />San Ramon Marriott</em><br /><br /><strong>Appetizers/Hors D'oeuvres</strong>-lechon<br />-Spanakopita - Spinach and Feta Cheese wrapped in phyllo dough<br />-Chicken Sate Skewers with coconut curry sauce<br />-International/domestic cheese, crackers, baguettes<br />-fresh fruit and berries<br /><br /><strong>Dinner:</strong><br />-dinner rolls<br />-California Green Salad - California greens, tomatoes, cucumbers, confetti flowers, hearts of palm with basil balsamic vinagrette dressing or creamy ranch<br /><br /><em>Choice of:</em><br />Citrus Poached Salmon - Fillet of salmon with fresh citrus essence served with basil beuree blanc<br /><em>or</em><br />Chicken Castroville - boneless breast of chicken with artichokes and wild mushrooms<br /><em>or</em><br />Roasted Vegetable Strudel - garden vegetables roasted in a portobella au jus and enveloped in a puff pastry<br />or<br />Salmon and chicken with steamed jasmine rice, vegetable strudel with garlic mashed potatoes<br /><br />--all served with fresh seasonal vegetables<br /><br /><strong>Beverages:</strong><br />-Sparkling fruit punch<br />-champagne<br />-Beaulieu Vineyards Coastal Chardonnay<br />-Penfold Merlot<br />-Coffee, tea, hot chocolate<br /><br /><strong>Kids optionally eat:</strong><br />chicken fingers with honey mustard sauce, fresh fruit cup, french fries, green beans, freshly baked cookies and milk<br /><br /><strong>Dessert:</strong><br />Wedding cake from Merritt Bakery. The decorated cake has two kinds: banana with buttercream, and lemon with lemon. Two sheet cakes in the kitchen will be chocolate w/rasperry and white cake w/strawberry.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-112862633054285668?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1129138631610199022005-10-07T23:23:00.000-07:002005-10-12T10:43:10.106-07:00<em>Oct. 7, 2005<br />Venue: East Ocean Restaurant, Alameda, CA:</em><br /><br />-potstickers<br />-peking duck<br />-pea sprouts in garlic sauce<br />-sizzling rice soup<br />-broccoli beef with Chinese broccoli<br />-crispy noodles<br />-roast chicken<br />-sweet red bean soup<br />-7 up, Sparkling Apple Cider, tea<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-112913863161019902?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1128113735049577432005-10-01T13:49:00.000-07:002005-10-03T13:02:52.250-07:00<em>Venue: Meadowood Napa Valley<br />Chef: Vincent Nattress<br />Oct. 1, 2005</em><br /><br /><em>With 1990 Dom Perignon</em><br />Amuse bouche: hot smoked salmon belly atop watermelon<br /><br /><em>With 1998 Peter Michael Point Rouge* and the 2002 H. Bolloit Batard Montrachet</em><br />Pan Roasted Northern Halibut & Dungeness Crab, Sweet Corn Soubise, Thyme-Lemon Sauce<br /><br /><em>With 1999 Williams Selyem Allen Vineyard Pinot Noir</em><br />Braised Berkshire Pork Belly, Chervil Papardelle Pasta, Truffle Jus<br /><br /><em>With 1996 Araujo Cabernet Sauvignon (magnum) and the 1986 Chateaux Margaux** </em><br />Pan Seared Foie Gras, Caramelized Peach, Cognac-Honey Sauce<br />and<br />Breast of Muscovy Duck, Sauteed Chanterelle Mushrooms, Oregano Risotto, Fig & Cabernet Reduction<br /><br /><em>With 2003 Peter Jakalo Kuhn ___ Trockenbeeren-auslese***</em><br />DESSERT:<br />Individual Organic Apple Tarte Tatin, Crème Fraîche Ice Cream<br />Or<br />Lemon-Key Lime Meringue Pie, Huckleberry Caramel<br />Or<br />Chocolate Torte, Crème Chantilly, Frozen Chocolate Bon Bons<br /><br /><br /><em>*Sadly, the Peter Michael faded in the bottle.<br /><br />** Initially served a 1975 Eiswein (sorry that didn't track the specifics) but it died in bottle, at which point we went to the trockenbeeren-auslese (which I also failed to get in specific detail)<br /><br />*** Initially served was the 1970 Chateau Lynch Bages which unfortunately died in the bottle, hence reverting to the back-up of the 1986 Margaux. As paired against the 1996 Araujo, the Araujo won hands down, er, glass raised!</em><br /><br /><br />*****<br />Attendees: Tom, Eileen, June and Chris, Cindy and Bob, Clare and Cliff<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-112811373504957743?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com1tag:blogger.com,1999:blog-17316175.post-1128440902318584652005-10-01T13:48:00.000-07:002006-07-05T18:30:56.473-07:00<strong>LAUNCHING <em><a href="http://marshhawkpress.org/tabios2.htm">I TAKE THEE, ENGLISH, FOR MY BELOVED </a></em>IN SAN FRANCISCO</strong> <br /><br /><em>Venue: Canteen<br />Chef: Dennis Leary<br />Literary Series Curator: Sean Finney<br />June 14, 2005</em><br /><br /><em>With 2002 Dutch Henry chardonnay</em><br />Ceviche of halibut with avocado and green tomato<br /><br /><em>With 2002 Dutch Henry Argos and 1990 Chateaux Leoville-Barton</em><br />Navarin De Lapin: rabbit braised with chanterelles, mustard, bacon<br /><br /><em>With 1988 Chateaux Rabaud Promis</em><br />Stewed apricots with pistachio cake, vanilla cream<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-112844090231858465?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0tag:blogger.com,1999:blog-17316175.post-1128112989483250912005-09-30T13:42:00.000-07:002006-09-08T23:04:00.330-07:00To Come<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/17316175-112811298948325091?l=chatelainemenus.blogspot.com' alt='' /></div>EILEENnoreply@blogger.com0