Some time ago, I donated a food and wine pairing for six to a local
charity fund raiser I'm involved with. It included all food and wine,
set up and clean up, in the winning bidder's home.

The dinner was held this past Saturday and this was what I prepared:

MENU

Passed Appetizers:
Chipotle-Rubbed Shrimp with Lime-Cilantro Dipping Sauce
Cremini Mushrooms Stuffed with Goat Cheese & Prosciutto
Grilled Scallops & Fresh Pineapple Wrapped in Bacon on Rosemary Skewers
Paired with: Cosmopolitans and La Crema Chardonnay

Soup:
Gazpacho, Topped with a Dollop of Creme Fraiche
Paired with: Cloudy Bay (Australia) Sauvignon Blanc

Salad:
Frisee with Walnuts, Blue Cheese and Pears
with Raspberry-Vinaigrette Dressing
Paired with: Rimu Grove (New Zealand) Pinot Noir

Entree:
Red Snapper a` la Nicoise with Fennel, Capers and Olives
Roast Leg of Lamb, Marinated with Dijon Mustard,
Rosemary, Garlic and Wine
Served With:
Thyme-Marinated Grilled Asparagus
Caramelized Pearl Onions with Apple
Roasted Parsley New Potatoes
Paired with: Swanson Merlot

Dessert:
Key Lime Cheesecake, Topped With Berry Melange and Whipped Cream
Paired with: Valley of the Moon (Sonoma) Brut Champagne

I brought a friend with me to help with the serving and cleanup (she's
actually involved in the fund raiser with me so she volunteered to help
if I'd do the cooking).

The dinner was a great success - both of the invited couples actually
asked for my card and the host couple asked if I'd cater a cocktail party
for them for 40 to 50 people. I don't think I'd love doing this as much
if it was a job, but it felt really great to have such positive feedback
for my efforts.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

From: Donna Rose

Some time ago, I donated a food and wine pairing for six to a local
charity fund raiser I'm involved with. It included all food and wine,
set up and clean up, in the winning bidder's home.

The dinner was held this past Saturday and this was what I prepared:

MENU

Passed Appetizers:
Chipotle-Rubbed Shrimp with Lime-Cilantro Dipping Sauce
Cremini Mushrooms Stuffed with Goat Cheese & Prosciutto
Grilled Scallops & Fresh Pineapple Wrapped in Bacon on Rosemary Skewers
Paired with: Cosmopolitans and La Crema Chardonnay

Soup:
Gazpacho, Topped with a Dollop of Creme Fraiche
Paired with: Cloudy Bay (Australia) Sauvignon Blanc

Salad:
Frisee with Walnuts, Blue Cheese and Pears
with Raspberry-Vinaigrette Dressing
Paired with: Rimu Grove (New Zealand) Pinot Noir

Entree:
Red Snapper a` la Nicoise with Fennel, Capers and Olives
Roast Leg of Lamb, Marinated with Dijon Mustard,
Rosemary, Garlic and Wine
Served With:
Thyme-Marinated Grilled Asparagus
Caramelized Pearl Onions with Apple
Roasted Parsley New Potatoes
Paired with: Swanson Merlot

Dessert:
Key Lime Cheesecake, Topped With Berry Melange and Whipped Cream
Paired with: Valley of the Moon (Sonoma) Brut Champagne

I brought a friend with me to help with the serving and cleanup (she's
actually involved in the fund raiser with me so she volunteered to help
if I'd do the cooking).

The dinner was a great success - both of the invited couples actually
asked for my card and the host couple asked if I'd cater a cocktail party
for them for 40 to 50 people. I don't think I'd love doing this as much
if it was a job, but it felt really great to have such positive feedback
for my efforts.

(((((major applause)))))

The menu and pairings were lovely. The only thing I may have done differently
is to serve a luxurious Sangria with the Appetizers.

Ellen

"Donna Rose" wrote in message
k.net...
Some time ago, I donated a food and wine pairing for six to a local
charity fund raiser I'm involved with. It included all food and wine,
set up and clean up, in the winning bidder's home.

The dinner was held this past Saturday and this was what I prepared:

MENU

Passed Appetizers:
Chipotle-Rubbed Shrimp with Lime-Cilantro Dipping Sauce
Cremini Mushrooms Stuffed with Goat Cheese & Prosciutto
Grilled Scallops & Fresh Pineapple Wrapped in Bacon on Rosemary Skewers
Paired with: Cosmopolitans and La Crema Chardonnay

Soup:
Gazpacho, Topped with a Dollop of Creme Fraiche
Paired with: Cloudy Bay (Australia) Sauvignon Blanc

Salad:
Frisee with Walnuts, Blue Cheese and Pears
with Raspberry-Vinaigrette Dressing
Paired with: Rimu Grove (New Zealand) Pinot Noir

Entree:
Red Snapper a` la Nicoise with Fennel, Capers and Olives
Roast Leg of Lamb, Marinated with Dijon Mustard,
Rosemary, Garlic and Wine
Served With:
Thyme-Marinated Grilled Asparagus
Caramelized Pearl Onions with Apple
Roasted Parsley New Potatoes
Paired with: Swanson Merlot

Dessert:
Key Lime Cheesecake, Topped With Berry Melange and Whipped Cream
Paired with: Valley of the Moon (Sonoma) Brut Champagne

I brought a friend with me to help with the serving and cleanup (she's
actually involved in the fund raiser with me so she volunteered to help
if I'd do the cooking).

The dinner was a great success - both of the invited couples actually
asked for my card and the host couple asked if I'd cater a cocktail party
for them for 40 to 50 people. I don't think I'd love doing this as much
if it was a job, but it felt really great to have such positive feedback
for my efforts.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

You should feel great -- what a wonderful menu to prepare with only you and
a friend to do it. Bravo! It's clear how much thought went into designing
this menu. And it must have been time-consuming, especially with the
preparation at someone else's house. Were there any particular snags with
any of the recipes or the prep flow during the meal?
Thanks for the menu ideas, too. Can you share some of your favorite recipes
from this menu?

Mia

In article ,
says...
The dinner was a great success - both of the invited couples actually
asked for my card and the host couple asked if I'd cater a cocktail party
for them for 40 to 50 people. I don't think I'd love doing this as much
if it was a job, but it felt really great to have such positive feedback
for my efforts.

You should feel great -- what a wonderful menu to prepare with only you and
a friend to do it. Bravo! It's clear how much thought went into designing
this menu. And it must have been time-consuming, especially with the
preparation at someone else's house. Were there any particular snags with
any of the recipes or the prep flow during the meal?
Thanks for the menu ideas, too. Can you share some of your favorite recipes
from this menu?

Thanks Mia. I really had fun, though it was a lot of work. I spent half
a day on Friday and most of Saturday doing prep work, so that I'd have a
minimum to do once I actually got to the house where the dinner was being
held. I must say, I even impressed myself with how smoothly things went
- nary a snag in sight! Before the guests arrived, when I was in the
kitchen with my friend doing last-minute prep-work, I mentioned to her
(in a *very* low voice) that I realized that every one of the recipes I
was using was one I had never tried before. She replied "Oh that's
nothing new for you - you're an adventurous cook". I realize that's
supposed to be a no-no when cooking for guests, but I think I've gotten
fairly astute at being able to tell if a recipe will work just by looking
at the ingredients.

I'd be happy to share any of the recipes you'd like - just let me know
which ones interest you - I was very pleased with all of them and I'll
definitely be making them again. It would be hard to pick a favorite
amongst them, but I have to admit the key lime cheesecake with berry
melange was pretty spectacular.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.