First Course
Carrot and Ginger Vichyssoise Soup
Main Course
Herb-baked Pork Loin under a Sweet Vermouth and Portabello Demi Glace
Rosemary Roasted Potatoes
Steamed Asparagus
Dessert Course
Apfeltorte
Wine Pairings: Go for the gusto this weekend - there are a myriad of choices out there because of the broad scope of this menu. Malbecs are hot right now, but a nice bottle of your standard merlot will perform well with the entire menu. Don't go overly sweet with the main course, though - there are many herb notes that will clash harshly with the sweetness of a reisling, though it would be a perfect choice for the dessert course. Simply put, bring your favorite. . . there's something here for pretty much everybody!
Beer Pairings: Porters and stouts, though frowned upon last week, will be strong companions to this weekend's selection. Guiness, the entire Young's line, and Sammy Smith's darker selections should give you plenty of choices, but look also to the New Belgium Brewing Company (www.newbelgium.com) offerings - they've got a diverse line of great beers that will serve this menu well. Prost!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment