First Course
Shrimp Cocktail
Main Course
Baked Salmon under a Pepper-Cumin Purée
Wild Rice Pilaf
Chilled Zucchini and Tomatoes
Dessert Course
Shortcake with fresh Blackberry Compote
Wine Pairings: I would be searching for a sauvignon blanc or semillon chardonnay for this week, though a vibrant Chilean cabernet sauvignon or a malbec (with its velvet tannins and rich blackberry notes) will pair nicely with the pepper-cumin purée and the dessert course.
Beer Pairings: Peroni (Italy) will be a steadfast companion for this meal, but to add some complexity to the experience, bring something slightly dark (the smoky but malty Moose Drool from the Big Sky Brewing Company is a great choice, as is the slightly nutty Bass Ale from Great Britain).
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