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Sunday, December 20, 2009

2009 Holiday Party Revisited

Thank you for your generosity!!! Once again, you have contributed $1,395 to local non-profit organizations:
Clothes That Work $770
Humane Society of Greater Dayton $625

No one was scared off by the threat of snow, we had 112 attendees this year. While there were dire warnings about running out of food, there was a lot of salads left over. However, there was little left of the 9 lbs of pork and the 7 lbs of steak. The big surprise of the evening was when we had gone through ALL 14 bottles of red wine that I had on hand by 9:30pm.

Total Beverage Consumption
Liquor 7870 ml
Beer 55 bottles
Red Wine 21 bottles
Champagne 12 bottles
White Wine 11 bottles



Pop 33 cans
Water 48 bottles

Special thanks to Becky, Dan, and Karen!!! This party would not be a success without you!

Best wishes for a wonderful 2010!
Ann and John

Thursday, December 10, 2009

2009 Holiday Party Menu

Wednesday, November 25, 2009

2009 Thanksgiving Menu

Yes, we've finally settled on a menu...
Roasted Turkey Breast with Orange and Rosemary (John is marrying 2 recipes...it will be fine...really!)
Potato and Mushroom Gratin (I'm not brave enough to attempt mashed potatoes for 20 people)
Polenta and Sausage Stuffing
Wild Rice, Apple and Dried-Cranberry Stuffing
Green Beans with Pancetta, Mushrooms and Shallots
Roasted Brussels Sprouts

Grandma made the Pumpkin and Pecan pies

Now...what wine to serve...

Monday, September 07, 2009

Dry Creek Kitchen Chef's Tasting Menu

Once again, our meal at Dry Creek Kitchen was spectacular. The down side was that we felt like we were being rushed through our meal. Courses practically came out on top of each other barely giving us a chance to finish the wine from the previous course.

Smoked Salmon and Caviar Tarts

Preserved Lemon, Dry Creek Olive Oil, Toasted Long Peppercorns
J Sparkling Wine, Russian River Valley, Cuvee 20, Brut NV

Flash Seared Hamachi
Purslane-Radish Salad, Avocado Mousseline, Pickled Local Melons, Kaffir Lime Vinaigrette
Maurison Sauvignon Blanc, Dry Creek Valley, 2007

Toasted Farro "Risotto"
Arugula Pistou, Summer Squash, Pecorino Grand Cru
Mahoney Vineyards Albarino, Carneros, Las Brisas 2007

Crispy Skin Thai Snapper
White Corn Fondue, Olive Oil Poached Sweet 100's, Basil Puree, Heirloom Tomato Consumme
International Sommelier Conspiracy Chardonnay, Sonoma County, 2007

Pan Seared Filet Mignon
Roasted Shallot Compote, Artichoke Barigoule, King Trumpet Mousseline, Truffle-Cognac Jus
Montemaggiore Syrah, Dry Creek Valley, 2006

Dry Creek Kitchen Dessert
It's taken me so long to post this I can't remember what we had. John thinks it was a chocolate-peanut butter thing.

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