We hosted a great almost-all-French dinner last Saturday night. Wow! Warm-ups: Stuffed mushroom caps, blue cheese cream cheese cake - bring a bottle of French (as you can see, that request wasn't followed!) Amuse: sugar encrusted figs & blue cheese wrapped with bacon - d'Anjou Rosé Starter: Seared scallops with risotto - La Moussier Sancerre Entrée: Roast half duck with cherry jubilee, carrots in Grand Marnier, potato with garlic - Louis Jadot Nuits-Saint-Georges Salad: Greens with fresh strawberries, diced onion, mayonnaise sauce - Laurent-Perrier Rosé Champagne Cheese: See the attached jpeg - okay, we went with a Port...an old port! Dessert: lots of chocolate with Banyuls. A late night for many!
Dave, thanks for the deeelicious dispatch! As it happens, I wrote about French cheese earlier today; see the next post.
French Chef Sally is my friend Sally McArthur, who hosts luxurious,
week-long cooking classes at the Chateau du Riveau in the Loire Valley.
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