Wayne Boatwright wrote:
> On Sat 28 Nov 2009 01:13:29a, Bob Terwilliger told us...
>
>
>>I've been told to come up with a menu to accompany a bottle of good
>>champagne, and I'll be cooking it a week from tonight. Here's the menu
>
> I'm
>
>>planning:
>>
>>
>>Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
>>making this; she really likes it)
>>
>>Scallops Poached in Miso-Persimmon Broth
>>
>>Romaine-Mandarin Salad
>>
>>Seared Duck Breasts with Orange-Tea Sauce
>>
>>Kiwi Shortcake
>>
>>
>>Our guest (who's bringing the champagne) is something of a VIP; are there
>>any suggestions for improving the menu?
>>
>>Bob
>>
>>
>>
>>
>
>
> Are not having a vegetable(s) with the entrée?
>


Know what kind of Champagne? Im told there are still drinkable bottles
of nineteenth century Veuve Clicquot (sp?) around. Bottle of Cristal?
95 Krug Clos du Mensil? Perrier Jouet Belle Epoque Blanc de Blanc?
Hopefully a Tete de Cuvee Champagne at the very least, Henriot?
Taittinger? Pomery? Philipponnat Clos des Goissess?

I once had some one once say much the same thing to me, but i was quite
happy to receive a case of that lovely Spanish Cava, Freixenet, cordon
negro brute.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3