My wife and kids always ask what I want for my Father’s Day dinner. Since I do a lot of the cooking (happily…I love to cook), I asked if I could help with some of it. They agreed, so I decided to go for good ol’ Flannery. I’m not sure what quite yet because I’ve got a few odds and ends in the freezer. It will be, though, a hot charcoal grill, some amazing beef, grilled veggie of some sort, and a side TBD. I also requested homemade cherry pie. I’ve got a 2003 Cayuse Flying Pig that I bought in the Cayuse Ex-Cellar sale ready to go. Can’t wait for Sunday.
According to the dinner schedule, Kung Pao Chicken, Broccoli Beef and fried rice. Dessert is Ben and Jerry’s Coffee Buzz Buzz. Sineann old vine Zin will be served.
My Father’s Day. Same as always. Lobsters and more lobsters. Last year, I managed three. There will be corn and salad on the table, but not for me; it will be about the crustacean. Simple steamed, butter and lemon, a spoon to scoop out the tamale. Lobsters just pip duck as my favorite vegetable.
Like you, BRR, I like to cook - so part of my present is letting me cook a nice dinner.
Butterflied leg of lamb with lemon salsa verde. Probably some veggies (need to look at what we just got from our CSA). Wines are probably 1995 Spottswoode Cab Sauv, and 2010 Bionic Frog.
It was brunch today at Hungry Cat (soon to be RIP ).
A dozen oysters, scallop aguachile, heirloom tomato and watermelon salad, lobster roll and fries, and chorizo and clams with grilled bread were flanked by great cocktails and champagne.
Hope to make it out one more time, but it will be missed!
Some nice meals up there. The grilled Flannery ribeye was fantastic and my wife made a killer farro and mushroom “risotto.” I also blanched and then grilled (quickly) some broccolini, but I actually think I like it sauteed better with chili flake and garlic. I passed on the 2003 Flying Pig and went with a 2014 CT Barrel Project DuBrul Vineyard Cab. It was excellent. Dessert was a dram of Booker’s Kathleen’s Batch bourbon.