I'm sorry I didn't reply...I was to busy packing all my clothes that have expandable waistbands in anticipation of the amazing meal. Now that you have teased us with a tantalizing menu, I've got nothing else to do but sit in the campground parking lot waiting to start this meal...I mean camping trip. 😀
Hooray!!! Okay, a couple of VERY important questions:
1. Any food allergies/major dislikes I should know about? (Yes, I saw JoeCamper's response!)
2. It looks like dinner will be for 8 adults. Is that correct? If not, how many and are there and are there any kids involved? It looks like the chart at the beginning of the thread is missing some info.
Meanwhile I'll start working on the REAL menu, but honestly it will probably be something similar to what I posted earlier. 🙂 The difference will be if there are any food restrictions, and what is available as I tend to mostly cook seasonally. :chef: :chef:
The Menu:
Cocktails & Conversation
Smokey eggplant & white bean dip w/toasted pita
Shot of roasted carrot soup
Entree
Choice of Grilled Pork Tenderloin with a cranberry/balsamic glaze OR
Seared scallops with a whole grain mustard sauce
Both served with wilted Swiss chard with lemon and scallions
crusty bread & butter
Dessert
Pete's Chocolate Mousse
We'll be serving "restaurant style". We'll need to put at least two picnic tables together. We'll provide the dishes, flatware, etc.
Several of you have offered to bring something, so please bring your appetites, and your favorite wine or other beverage to have with your dinner. :chef:
They used to say that Pork and Seafood generally would be dry whites - like Sauvignon Blanc or Riesling, but those old rules of just don't apply anymore. You drink what you like.
Peter and I are dry Red wine drinkers (Old Vine Zinfandel, Cabernet Sauvignon, Merlot, Malbecs). Let give people lots of choices.
Our Mayor - Joe makes his own wine also.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Sounds delicious!
[quote author=ChefPete link=topic=3140.msg32882#msg32882 date=1433734102]
The Menu:
Cocktails & Conversation
Smokey eggplant & white bean dip w/toasted pita
Shot of roasted carrot soup
Entree
Choice of Grilled Pork Tenderloin with a cranberry/balsamic glaze OR
Seared scallops with a whole grain mustard sauce
Both served with wilted Swiss chard with lemon and scallions
crusty bread & butter
Dessert
Pete's Chocolate Mousse
We'll be serving "restaurant style". We'll need to put at least two picnic tables together. We'll provide the dishes, flatware, etc.
Several of you have offered to bring something, so please bring your appetites, and your favorite wine or other beverage to have with your dinner. :chef:
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