Alrighty,

got a little over one month to prep,

but I'd love a variety of different wines to serve with and I hate the fact that the piss poor suggestions I get with chinese dishes realy just equate to some crappy sweet reisling or another.

So,

here's the dishes, what would you guys suggest =)

As with price range , go nuts, I'm curious to see suggestions/pairings with every dish.

Apps:
sushi platter
clams casino
fried calamari
grilled octopus

Entrees:

lobster risotto
chinese pan fried flouder
singapore fish <-- I dont' care I'm serving a colheita here
seafood & sausage paella (mussels, squid, shrimp)
linguine & mussels
baked salmon
baccala bouillabaisse

oh and if anyone wants to swing by NY ;-)

My favorite accompaniment to Cantonese (one of my favorite cuisines) is Champagne.

quote:

Originally posted by Board-O:
My favorite accompaniment to Cantonese (one of my favorite cuisines) is Champagne.

was thinking a 96 henriot les enchant

Pretty impressive and ambitious menu g-man. If my other plans don't work out, I can bring the lobster with the risotto. You may want to rethink some of the dishes since they require to be cooked on the stove. It will be a logistical nightmare unless you plan on having caterers prepare them outside your home.

BTW, I've always wanted to do a salt-baked cod. It seems fairly easy to prepare. You just need a decent fishmonger to source the cod.

quote:

Originally posted by DoubleD:
Pretty impressive and ambitious menu g-man. If my other plans don't work out, I can bring the lobster with the risotto. You may want to rethink some of the dishes since they require to be cooked on the stove. It will be a logistical nightmare unless you plan on having caterers prepare them outside your home.

BTW, I've always wanted to do a salt-baked cod. It seems fairly easy to prepare. You just need a decent fishmonger to source the cod.

what's teh point of salting and baking my own cod when i can goto one of many portugese shops near my house and just get a properly prepared baccalau?

quote:

Originally posted by g-man:
BTW, I've always wanted to do a salt-baked cod. It seems fairly easy to prepare. You just need a decent fishmonger to source the cod.

what's teh point of salting and baking my own cod when i can goto one of many portugese shops near my house and just get a properly prepared baccalau?[/QUOTE]
They are two different preparations. Bacalao is dried salted cod that you rehydrate to create a dish.

quote:

Originally posted by DoubleD:

They are two different preparations. Bacalao is dried salted cod that you rehydrate to create a dish.

note the last dish on my list.

quote:

Originally posted by g-man:
Apps:
sushi platter
clams casino
fried calamari
grilled octopus

Entrees:

lobster risotto
chinese pan fried flouder
singapore fish <-- I dont' care I'm serving a colheita here
seafood & sausage paella (mussels, squid, shrimp)
linguine & mussels
baked salmon
baccala bouillabaisse

oh and if anyone wants to swing by NY ;-)

Not a huge eater of seafood, but I could find plenty to like on this menu! Looks like a no-brainer for a Champagne fest for me.

What's the prep/sauce for the Singapore fish, g-man? Colheita?? Really??? Oh, yeah.... never mind!

PH

Champagne until the Singapore fish for sure.

I would put the linguine and salmon together with a Beaucastel VV and the paella and bouillabaisse together at the end and do a Tavel Rose.

quote:

Originally posted by Rob_Sutherland:
Champagne until the Singapore fish for sure.

I would put the linguine and salmon together with a Beaucastel VV and the paella and bouillabaisse together at the end and do a Tavel Rose.

really?

a rose from rhone with paella and bouillabaisse?

quote:

Originally posted by g-man:

quote:

Originally posted by Rob_Sutherland:
Champagne until the Singapore fish for sure.

I would put the linguine and salmon together with a Beaucastel VV and the paella and bouillabaisse together at the end and do a Tavel Rose.

really?

a rose from rhone with paella and bouillabaisse?

Try something different - Spanish, like a champers, and still a rose
Segura Viudas Brut RosÉ
Juve Y Camps Rose Brut Cava Rose WineRaventos I Rose de Nit Cava Penedes

quote:

Originally posted by g-man:

quote:

Originally posted by Rob_Sutherland:
Champagne until the Singapore fish for sure.

I would put the linguine and salmon together with a Beaucastel VV and the paella and bouillabaisse together at the end and do a Tavel Rose.

really?

a rose from rhone with paella and bouillabaisse?

A Dry, fully bodied rose goes amazingly well with both of those. I just threw out Tavel... Tavel, Bandol or anything not as fruit forward with less body than most reds and more body than most whites...

Interesting. I'll definitely give it a shot for one of them then.

I second the Bandol or Tavel suggestion.

Fino Sherry like Tio Pepe, white Port, various California white Rhone style like Marilyn Remark et. al and Aussie chardonnay from Nugan or South African like Meerlust or Hamilton Russel.

Any suggestion for anmes

All I have from bandol is a 2001 Domaine tempier.

I drank all my roses back in the summmer from tavel .

love the champagne idea but I would definitely have a dry manzanilla or amontialldo for the calamari & octopus.