Friday, October 10, 2003

For the Men Who Have Everything - but Food

Sometimes I get REALLY GREAT mail.  This morning was one of those times.  The evite reads (edited for privacy purposes):

From:  RW & F van Vl
Location:  R & C’s
When:  Saturday, November 8, 7:00pm
Phone:  (925) abc-defg

Robert Parker has called the 2000 Bordeaux vintage “perhaps the best vintage ever”. Big words from the big Wine Man. Upon hearing this comment a couple of years ago, F and R, always quick to get sucked into the latest fad, independently procured “futures” on wines from the 2000 vintage. Well, the future is here and we have recently taken possession of our respective selections. In an attempt to see what the fuss is all about and to establish a point of reference for these wines we will be hosting a blind tasting of the wines we selected, over a dozen different wines in all.

In an effort to create an evening of relaxed adult entertainment, we are asking people to not bring their kids. If anyone wants to come over early to help set up the space, let me know.

I’m totally jazzed.  This will be a major blowout in the best possible sense.  My question to the blogging world: What should I bring? (Hint: for the ‘98 Zin tasting two years ago, I brought Bacon Death Nuggets - bacon, parfried, tied into knots, dipped in honey, sprinkled with fine black pepper, and then broiled to crispness.  Went down pretty damn easily, too.)

I am such a food philistine that I cannot help you out in anyway...but DAMN that sounds wonderful!!  I hope you all have a wonderful time.

The best thing I can do for you is to notanswer this question.

I am physically unable to think of anything else but Bacon Death Nuggets now, so I can’t help you.

OOOHH!!  That does make me think of some crispy pan fried ravioli with some sort of dipping sauce that I made a a few years ago, however.  Let me know if you want me to scrounge for the recipe.

ok i officially don’t eat bacon, but equally officially i need that bacon death nuggets recipe.

a few years ago i made a pesto-brie dip thing that was both delicious and easy ... you take a wheel of brie, cut it in half lengthwise, slather the bottom half with a full jar of green pesto, then slap the top half back on.  oh yeah, and you might have to take the skin off or mis the brie with cream or something like that, i forget.  unfortunately the recipe is back in the states with the rest of my recipes, but you can probably find it online somewhere.  anyway, i recommend it, vague as it sounds.

wow.  that sounds great.  dammit, cw—that was what i was going to say, except kick it up a notch (bam!).  i like to pick up fresh, interesting kind of ravioli at our west side market.  last time i bought mushroom/bleu cheese ravioli and made a walnut/bread crumb mixture to bread them, pan fried, and served them with a light (whatever) sour cream/bleu cheese dipping sauce.  man that was a lot of /’s.

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