great format, irwin.

unfortunately, there's a decent chance i won't be able to make this one. i might have to come back to tampa that weekend to wrap up a few things. i'm finding this move is taking way longer than i anticipated. i should know for sure by the end of this week. if you need to know sooner, i would say just count me out. then if it turns out i can make it, i can just double up on a course with someone.

and i think earlier always is better on these things, especially if it's on a sunday.

i'll keep you all posted.

Newsguy:
1) Good luck on the move--always traumatic
2) We don't need to know for sure until around 1 week prior to the event, or perhaps a little less when I give the chef the final count.
3) You ended your message with "I'll keep you all posted". We recognize up north that the word "you" can be singular or plural second person. Thus, you need not say "you all" up north. "You" will do. (This message brought to you by the grammar police)

Thus, "we all" look forward to meeting you.

This message has been edited. Last edited by: irwin,

quote:

Originally posted by Gentleman farmer:
I'll be flying solo (add me to the list!)

As for the camera, it's in the bag...

How the hell did I forget you, Gf?

PH

PH

Two bottles of Mistral hang in the balance!

Irwin

There is a long since deceased English teacher from the Eastern Shore looking down kindly upon you...

quote:

Two bottles of Mistral hang in the balance!

PH

Looks like JJ and I won't be able to make it. I'll keep an eye out for future ones.

MJ

MJ6464---sorry to see you scratch. Please keep us in mind for the future.


Irwin (1)
Festiva (1)
PurpleHaze (1)
Cometspider (1 or 2)
Newsguy (1)
Gentleman Farmer (1)

I hope to post the menu shortly--waiting for chef Mark. Then, I'll assign the courses.

This message has been edited. Last edited by: irwin,

Guys,

Alas, I can not add a rose to our thorns. You guys are stuck with me.

Looking forward to a smoke free evening.

This message has been edited. Last edited by: cometspider,

OK-- That makes 6 of us.
Now if I can just get us a menu

Any luck, irwin?

PH

THE LONG AWAITED MENU HAS ARRIVED!!!
We are on for 6:30 Sunday night. Rooster Cafe
Directions---www.roostercafe.com

Here is the menu:

Endive and Heirloom Apple Salad, candied pecans and creamy cheddar dressing

Cucumber wrapped Monkfish over cilantro risotto; calamari marinated in key lime juice

Glazed sweetbreads in potato crust, artichokes and red wine reduction

Quail stuffed with foie gras and roasted porcini mushrooms

Lightly smoked sirloin, cranberries confit, chives and sweet potatoes

Two souffles: Chocolate and Cointreau
Mint and Orange Ice Creams

$77 per person, plus tax and gratuity.
Mark says he has new stems.
We need to bring decanters.

Give me a minute to figure out the wine assignments.

By the way.... eat your heart out, Grunhauser.

Guys:

Here are the wine assignments: First, pick something that goes with your assigned course. Decant if you feel this is appropriate. Hide the capsule and the label, so we can all guess what the wines are.
I promise not to bring anything from Castello di Toso.

Endive and Heirloom Apple Salad, candied pecans and creamy cheddar dressing ----Festiva

Cucumber wrapped Monkfish over cilantro risotto; calamari marinated in key lime juice --- CometSpider

Glazed sweetbreads in potato crust, artichokes and red wine reduction -- Irwin

Quail stuffed with foie gras and roasted porcini mushrooms-- Gentleman Farmer and FBW-CFOGUY

Lightly smoked sirloin, cranberries confit, chives and sweet potatoes--Purple Haze

I figure by the time we get to dessert I'll be zapped for sure. Maybe I'll bring a bottle of a dessert bubbly.

Is this ok? Do we need a champ. to commence the evening? One more thing..........it is permissible to contact one another and switch courses if you wish.

This message has been edited. Last edited by: irwin,

Damn! Sounds wonderful, irwin.

If someone can handle a decent welcome bubbly, I'll kick in a 500ml of a nice Vin Santo to finish off. Is Mark making dessert?

PH

Sorry... Missed earlier menu post re: dessert....

PH

The more I look at this menu, two things jump out at me. First, I can't wait to eat. Mark is a true artist in the kitchen. Second, many of the ingredients do pose a real challenge in pairing. I'm looking forward to seeing what the gang comes up with. Should be a fun night!

PH

reminder: PH and GF bring cameras.
Everyone should bring a pen or other writing implement for recording the educated guesses as to the wines.

I'm ready and armed with a massive Aussie red to hold up to the cucumber wrapped monk fish- just kidding! I think Irwin did us a favor and kept the hardest match for himself. Can't wait 'till Sunday.

I forgot one thing.
No one may bring Retsina.

quote:

Originally posted by irwin:
I forgot one thing.
No one may bring Retsina.

Damn! There goes my match with the sirloin!! Back to the drawing board....

PH

quote:

I'm ready and armed with a massive Aussie red to hold up to the cucumber wrapped monk fish-

PH

It is interesting that the monkfish is wrapped in cucumber, whilst the quail is stuffed with foie gras.
Why not stuff the cucumber with monkfish and wrap the foie gras with quail?

That's why you're an attorney, and Mark is a chef. Don't ask questions, just eat!!

PH

Irwin, I can't thank you enough for giving me the salad course. Endive, apples, cheddar?!?!? I'm twisting my brain in knots trying to figure out what to pair that with!