no. 8 "redefining....dessert before dinner"1

no.7: "summer's last stage"

no. 6 "common thread"

5: Heat Wave

Feast 3 & 4

Feast Number 2: "Acoustic and Electric"

The First Feast

Experiment Feast

Next up:

Experiment Feast

This weekend..stay tuned for photos and menu.

Wine me Dine me Menu

Wine me Dine me

February 20, 2010

Dinner Menu

Sauvignon Blank

Oyster Cream & Cilantro

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Chardonnay

Fettuccini, Burr Blank with Crab, Capers and Celery Root Slaw

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Pinot Noir

Blackberry & Ginger Tart with Duck

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Merlot

Rosemary Skewered Beef, Shitake Sauce

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Riesling

Apples, Brie, Bacon, Thyme

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Shiraz

Cornbread Pudding, Pulled Pork, Smoke Paprika coated Redskin Potato

Something Bubbly?

Olive Oil Cake with Chocolate Mouse, Orange Crème Anglease and Almond Praline

No Nose Makes Menu Planing Difficult

While attempting to draw in new guests to feast- We are throwing several dinner parties in a row. Now all those who have wanted to come can choose between dates and schedule further in advance than we previously made possible. Makes sense.... but I (Frannie) have a cold. Having a cold now for a few days while trying to write up menu's for these feasts has brought me back to a realization I made in junior high- I used to love being sick then- it meant going home and watching movies, being pampered... But then the day came when I realized the major downfall of being sick. I was sitting there in the lunch room all stuffed up, trying to figure out why on earth my thin-mints didn't taste. Yep thats all, they didn't taste.

You use your nose to taste 70% of what you eat so when you can't smell, well lets just say it's an unfortunate turn of events for a girl who thinks about what she's going to have for lunch several days in advance.

Fear not partygoers- menu's will be planned- and this cold will break! But until then I will be eating the same hard-boiled eggs for all meals a day until it dose.

Wine me Dine me Introduction

February 20, 2010

Our next event will be in Northside (surprise, surprise). We will have a Brian from City Cellars there to pour, answer questions and let us in on some wine facts that will help even the pourist of wine enthusiasts make a more proper paring. 7pm- e-mail for reservation & location.

Upcoming Feasts:

Coming up with themes for these events is a balance of: dish concepts, ingredient muses, guests taste, locations, kitchens, book/art/nature inspirations as well as a whole lot of logistics. There are always four ridiculous ideas for every one reasonable- worthy one. Below is a list of ideas- some I have done in the past, others I am doing soon, and a few ideas that might never come to be.

Electric and Acoustic

Painted from Memory

Knife, Fork & Spoon

heat wave

Common Thread

Color

"form and function"

The fall Phenomenon

Flamenco

Eating Outside the Box

Smoke more food Eat more beer

Hogworts Favorites (all the food you read about in Harry Potter...)

From Above

Adventures in Food Cartography

Reveling and Concealing (coming up...)

Concentration

Honest & Elemental

Comes in Threes

Finger food

Earth Wind Water Fire

re-wired

dirt food/dirty foods

mystery meal

History of 10 ingredients

(this is part of a "food nerd" series- set up with stations, you go up to a station and they have history of the item as well has twists on historical preparations- Other parts of this series include "science geek" with all the newish trends of playing with food like a scientist- as well is info about the science of how things cook- And a "wine dork" - self explanatory.

obscure

corky?

"I'm kind of a big deal"

I just liked that phrase for a while, but I think it would be appropriate for a feast with lots of young artists and performers and their work- to showcase to other creatives- maybe change the name to "their kind of a big deal"

agility (or other empowering words)

edible flowers

self contained

Spread the Love

A Valentines feast where tickets would be sold in groups of one or three- more of a mingle party with shots of "love potion"

Black Bowtie

I really want to do this one- Imagine a club from the 40's or 50's- with tables in a semi-circle around the stage- a live jazz band, with fancy food and drink- fancy gowns and occasional spurts of couples getting up to dance