"Bob Terwilliger" wrote

> 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)

> Our guest (who's bringing the champagne) is something of a VIP; are there
> any suggestions for improving the menu?

Yes, check first to see if the guest likes cilantro or if they think of it
as 'soap weed'. In a case like that, it doesnt matter how much 'you' like
cilantro or how well done the dish is. For those of us who have the wrong
genes, it tastes exactly like when someone doesnt rinse the dishes of the
soap and lingers up to an hour in every other dish you eat to try to clear
it.

If they are a cilantro = soap-weed, you just ruined the whole meal and the
champagne won't even be enjoyable ;-)

If you can't check or don't know, replace the first course with something
else or replace the cilantro with a compatible flavor (I'd suggest but have
no idea what it is supposed to taste like, all I get is pervasive
dishwashing liquid flavor)