Dave Morgenstern writes from Grand Rapids:
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.
