The following is close to the final menu, annotated with who is making what. Let's all hope that Stevie can make it here on Wednesday.
Appetizers
- House smoked salmon - we'll do a whole salmon this year (MSM)
- House cured, smoked, baked and steamed Pastrami (MSM), with Zingerman's breads and several mustards. New for this year.
- Eve's Cheese. Stinky, runny ones only.
- Pizzette's. Expect one aimed at you anchovy lovers at there. Plus whatever else we typically make. (RAM? MSM? any volunteers?)
- Homemade beer to accompany the pizzettes: Scottish Ale, Belgium White, Hop-to-it (a very hoppy American Pale Ale), and Oatmeal Stout. (MSM)
- Chinese spoons with Fried Oysters, Sweet & Sour Pickles & Curry Mayonnaise (pg. 31) (SH)
- Ojingo Soondae (replaces the Roulade of Prosciutto, Foie Gras & Figs). [ES & MS] This is squid filled with sausage
Sitdown
First Courses
- Lobster with Bouillabaisse Aspic (pg. 92) [SMM]
- Venison Chop with Sauce Poivrade (pg. 231) [DHG/JG]
- Dry-Cured Tuna with Spicy Mustard Vinaigrette (pg. 41) [CE]
- Asparagus Flan with Morel Mushrooms & Oyster Sauce (pg. 79) [Miles - Sam's friend]
Second Courses
- Pike Quenelles with Black Truffles & Lettuce (pg 99). This is just a fancy Gelfite Fish! [ Any takers?]
- Prime Rib [MSM] (this replaced the horseradish encrusted beef tenderloin, which was successfully made last week but deemed unexciting].
Desserts
- Fig & Goat Cheese Tart with Huckleberry Ice Cream (pg. 267) [CE]
- Cherry Vanilla Brioche Pudding with Maple-Star Anise Ice Cream (pg. 271) [SG]
- An Emont Creation: Hazelnut Torte with Praline Cream and Chocolate Ice Cream
- Tarte Tatin [SH] . Let's just say that I had several great pictures of what to put here... but decided they were too crass and kept it straight.
