no.9 "redefining...dessert before dinner"2

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.