02/19/11 Episode #4 – The food

23 Feb

Pre-meal Cocktail & snack: Manchego cheese + Tang™-laced Margaritas

Pre-meal snack & cocktail

Manchego Cheese + Tang™-laced Margaritas

Table bread: Fresh baked Parker House Rolls + Anadama bread

Parker Rolls & Anadama

Parker Rolls & Anadama

Appetizer course: Corn nuts (with home-made sausage & poblano sauce) + Mateus (N.V.)

Sausage, green sauce, corn nuts, cheap 70's wine

2nd course: Indian-spiced tomato soup and aloo paratha + Brooklyn Brewery East India Pale Ale

Indian-spiced tomato soup

Indian-spiced tomato soup

3rd course: Tuna “casserole” + Stag’s Leap Artemis Cabernet Sauvignon ’07 & Chateau Montelena Chardonnay ’08

Tuna "casserole"

Tuna "casserole"

4th course: Potato & Celery root gratin + El Chaparral de Vega Sindoa Old Vines Garnacha Navarra ’08

Potato & Celery Root gratin

Potato & Celery Root gratin

5th course: Blackened chicken + Maison Louis Latour Grand Ardèche Chardonnay, ’08

Blackened chicken

Blackened chicken

6th course: Fish “Stix” with Meyer Lemon aioli + Jun Mai Kimoto Kurosawa Sake

Fish "Stix" (Styx?)

Fish "Stix" (Styx?:))

7th course: Pig in a blanket + Tanguerita

Pig in a blanket

Pig in a blanket (or on a pillow?)

Dessert: Baked Alaska + Billecart-Salmon, Demi-Sec – NV & Gruet Rosé Brut – NV

Baked Alaska

Baked Alaska

2 Responses to “02/19/11 Episode #4 – The food”

  1. greenernyc February 23, 2011 at 7:10 pm #

    Ahem. That ain’t grilled cheese. It’s aloo paratha. Not that I made it… XO

    • jdavidar February 23, 2011 at 7:32 pm #

      Absolutely correct… so noted!

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