Wednesday, April 30, 2008

The Menu: Gourmet dining

Our menu (1st post) (2nd post) was not pound adding. This morning I weighed the least I have weighed in several years. I could lose more though.
It was a nice meal, with more wine than I was drinking. I did like the desert wine, it sparkled like Champagne.

Mrs. Jim is on the menu planning committee, forty-four subdivision couples eat three different dinners all using the same menu three times a year.
This is the second meal of the year, the planning committe of four ladies plus husbands have to 'test' and fine tune the recipes and serving sizes.

She has the recipes for each item:

.

GOURMET DINNER
MAY-JULY, 2008
Tapenade and Goat-Cheese Canapes

Cream of Fresh Pea Soup

Crab Cakes, Mango and Avocado Salad

Deluxe Tenderloin of Beef with Red Wine Sauce

With

Gnocchi Diamonds of Hominy Grits and Gruyere Cheese

And

Florentine Tomatoes with Pine Nut Gremolata

Danish Apple Cake
.

Assignments:
Hostess: Beef Tenderloin
Purchase wines
Appetizer
Person 1: Soup and Gnocchi
Person 2: Salad and Florentine Tomatoes
Person 3: Dessert

Bon App├ętit,
..

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