First Course
Baked Crab Cake on Mixed Greens
Main Course
Cranberry Stuffed Pork Loin
Garlic and Rosemary Mashed Potatoes
Marinated Asparagus
Dessert Course
Stonecutter Bread Pudding
Wine Pairings: My suggestion is always to bring what you enjoy, but for this week, I might suggest something with heavy currant, cherry, or other berry note - a pinot noir tends to work well with menus like this, but you would find something equally pleasing in a grenache-shiraz (or grenache-syrah; both are interchangable) or, for you white wine drinkers, find yourself a semillon-paired wine (i.e. semillon chardonnay) or another Australian offering - the wines from "down under" are increasingly lovely as I experience more of them, and the conditions in which the grapes are grown, fermented, and aged are beginning to find the sweet spot on my palate!
Beer Pairings: Our friends from the Czech Republic have brought us the pilsner for meals like this - wonderfully light with a distinct hops character that sets it apart from its cousin, the lager, Pilsner Urquell is the ground-breaker and model by which the varieties of this beer have developed over the years, and I would highly suggest grabbing some off the shelf if you see it. If not, do find a locally-available pilsner - you will be glad that you did!
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