On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> 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)
>
>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?

I *love* all-Champagne meals. Your menu is perfect, except for the
duck. Duck is great, but not with Champagne. I'd lean towards a good
farm chicken in cream and morrel sauce :-)

Nathalie in Switzerland