Hi All,
We gave a dinner party gift certificate to my wife’s brother-in-law for his
birthday.
The idea was that we would cook and serve a dinner in their home for them and up
to 8 guests, and they would pay for the food and wine.
The appointed day arrived, and my wife and I, and good friend Betsy, dressed in our
best “wait staff” outfits and went to prepare and serve dinner.
The guests were greeted with a “Blue Bomber” cocktail - a very potent mixture of
rum, brandy, blue Curacao, Mai Tai and sweet and sour mix) served on crushed
ice, and topped with an edible flower.
The menu:
Brie fingers
Lox bites
Cinnamon coffee pecans and smokehouse almonds
Gazpacho with croutons
Crab cakes with herb sauce
Watercress endive salad
Chicken Wellington with creamy wine sauce
Herbed wild rice pilaf
Steamed broccoli and carrots
The wine for the evening was a Ferrari-Carano 2002 Fume Blanc.
After the guests were suitably fed, we served them bananas flambe’,
Moscato d’Asti, and coffee.
A wonderful experience, but I would never want to do it again – too much work!
BTW: We received some feedback – several guests wanted to “hire” us for dinners
in their homes.
Just a thought,
Dick R.

If any of the items I've mentioned tickle your fancy,
send me an e-mail and I'll be happy to send you the recipe.

Dick

Dick R. wrote:
> Hi All,
> We gave a dinner party gift certificate to my wife’s brother-in-law for
> his birthday.
> The idea was that we would cook and serve a dinner in their home for
> them and up
> to 8 guests, and they would pay for the food and wine.
> The appointed day arrived, and my wife and I, and good friend Betsy,
> dressed in our
> best “wait staff” outfits and went to prepare and serve dinner.
> The guests were greeted with a “Blue Bomber” cocktail - a very potent
> mixture of
> rum, brandy, blue Curacao, Mai Tai and sweet and sour mix) served on
> crushed
> ice, and topped with an edible flower.
> The menu:
> Brie fingers
> Lox bites
> Cinnamon coffee pecans and smokehouse almonds
> Gazpacho with croutons
> Crab cakes with herb sauce
> Watercress endive salad
> Chicken Wellington with creamy wine sauce
> Herbed wild rice pilaf
> Steamed broccoli and carrots
> The wine for the evening was a Ferrari-Carano 2002 Fume Blanc.
> After the guests were suitably fed, we served them bananas flambe’,
> Moscato d’Asti, and coffee.
> A wonderful experience, but I would never want to do it again – too much
> work!
> BTW: We received some feedback – several guests wanted to “hire” us for
> dinners
> in their homes.
> Just a thought,
> Dick R.
>

Dick,
The menu for the party sounds fabulous. How do I get on the guest list
....for the next party?
Anything planned for Northern California? I'll be at Ferrari-Carano this
week-end. I love their
Fume Blanc. Please forward to me a copy of the Chicken Wellington and Crab
dish .
Best Regards,
Rick Dalderis


"Dick R." > wrote in message
...
> Hi All,
> We gave a dinner party gift certificate to my wife’s brother-in-law for
his
> birthday.
> The idea was that we would cook and serve a dinner in their home for them
and up
> to 8 guests, and they would pay for the food and wine.
> The appointed day arrived, and my wife and I, and good friend Betsy,
dressed in our
> best “wait staff” outfits and went to prepare and serve dinner.
> The guests were greeted with a “Blue Bomber” cocktail - a very potent
mixture of
> rum, brandy, blue Curacao, Mai Tai and sweet and sour mix) served on
crushed
> ice, and topped with an edible flower.
> The menu:
> Brie fingers
> Lox bites
> Cinnamon coffee pecans and smokehouse almonds
> Gazpacho with croutons
> Crab cakes with herb sauce
> Watercress endive salad
> Chicken Wellington with creamy wine sauce
> Herbed wild rice pilaf
> Steamed broccoli and carrots
> The wine for the evening was a Ferrari-Carano 2002 Fume Blanc.
> After the guests were suitably fed, we served them bananas flambe’,
> Moscato d’Asti, and coffee.
> A wonderful experience, but I would never want to do it again – too much
work!
> BTW: We received some feedback – several guests wanted to “hire” us for
dinners
> in their homes.
> Just a thought,
> Dick R.
>

Fun idea. We've done similar things for charitable auctions (a friend who used
to run a restaurant in Paris did dinner, I supplied wines, etc).
Dale

Dale Williams
Drop "damnspam" to reply

Rick Dalderis wrote:
> Dick,
> The menu for the party sounds fabulous. How do I get on the guest list
> ...for the next party?
> Anything planned for Northern California? I'll be at Ferrari-Carano this
> week-end. I love their
> Fume Blanc. Please forward to me a copy of the Chicken Wellington and Crab
> dish .
> Best Regards,
> Rick Dalderis

Hi Rick,
It was fabulous, but the "kitchen help" (us) had to grab a bite and take
a sip whenever we had a chance. Hope you enjoy.
Dick

Chicken Wellington
1 10 oz pkg frozen chopped spinach, thawed and drained
4 oz fresh mushrooms, chopped
1/2 tsp dried thyme, crumbled
1/4 tsp dried marjoram, crumbled
3 T. butter
3 hard-cooked eggs, chopped
6 boneless,skinless, chicken breast halves and flatten to 1/4" thickness
1/2 tsp salt
1 pkg frozen puff pastry
1 egg beaten
1 T water
Cook mushrooms, thyme and marjoram in
butter until tender; combine with spinach
and eggs, Set aside. Cut each sheet of
pastry in thirds and using a rolling pin,
roll each piece into a 8 X 6 inch rectangle. Sprinkle salt over chicken.
Spoon 1/2 cup spinach mixture on each
piece of flattened chicken, spreading to
within 1/2 " of edges. Roll up; place,
seam side down, on pastry. Fold up sides
of pastry to center. Fold up remaining pastry over chicken, pinching edges
together to seal. Arrange seam side down
on lightly greased jelly roll pan. Combine
egg with water; brush over pastry. Refrigerate, covered, 2 to 24 hours. Bake,
uncovered, in a 400 degree oven 40 minutes.
Cover loosely with foil, bake 10 to 15 minutes longer. Serve with Creamy Wine
Sauce.
Serves 6
Creamy Wine Sauce
Melt 3 T. butter, stir in 3 T. flour,
1/2 tsp salt and dash white pepper.
Gradually stir in 1 1/2 Cups half & half.
Cook over medium heat, stirring constantly
until mixture comes to a boil; boil and
stir 1 min. Stir in 1/3 Cup dry white wine.
Stir in 1/2 cup shredded swiss cheese until
melted.
Makes 1 3/4 Cups

Crab Cakes
2 pounds crabmeat
1/3 Cup mayonaise
1 1/2 T. Dijon mustard
2 large eggs, lightly beaten
2 T. fresh lemon juice
1 teaspoon seafood seasoning
1/2 Cups fresh bread crumbs
2 T. chopped parsley
2 T. finely chopped green onions
1 tsp. finely grated lemon peel
1/8 tsp. cayenne pepper
1/4 flour
1/4 Cup peanut oil

Combine all ingredients except crab in a
large bowl. Gently fold in crabmeat.
Season to taste with salt & pepper. Portion into 3 1/2 oz cakes. Lightly flour,
shaking off any excess. (May
refrigerate at this point until ready to
cook) Saute' in hot peanut oil oil until
golden brown on both sides and thoughly
heated. Serve immediately. 6 Servings

Dale Williams wrote:

> Fun idea. We've done similar things for charitable auctions (a friend who used
> to run a restaurant in Paris did dinner, I supplied wines, etc).
>
My mother has been doing the same thing for the last decade or so for her
church's annual "services auction." Typically, 4 couples will bid up to $50 per
head, so it's become quite the cash cow for her church. We were just talking
about her menu over Xmas, but I honestly don't remember what she's cooked up (pun
intended) this year. I think that New Zealand lamb figured prominently in
there, though...

Mark Lipton