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Hello everyone! I've just joined this forum and am excited to participate. I have a question from the waaaaay back, to see if anyone can help me find an old menu from the pages of Wine Spectator. It was probably in 1998 or '99, and was a really interesting treatise on how the sauces / the way the food is treated make more of a difference on whether you serve red or white than the old school white meat vs. red meat question. It had several courses, and each course had two sauces, one to be served with a red and one to be served with a white. We made the whole menu back in the day and really enjoyed the comparisons, but I'm having trouble finding it by searching. I think there was a fish course, and a grilled beef something, and again, each of them had two sauces. The dessert was a chocolate mousse that we were too full to eat... LOL! If this rings a bell and you remember anything or have that issue, please let me know! I'm reaching the archives in earnest. My friends and I now have grown children and are ready to spend all afternoon and evening making this menu again.

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