Dads: what's your Father's Day dinner this year?

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.

What will be your Father’s Day meals and wines?

Really more for my 90 year old Father in Law than me - I’ll be busy cooking.

Cedar-planked troll-caught Chinook salmon
Roasted Asparagus
Bill Landreth’s Corn
Locally grown “Hood” strawberries with Vanilla Ice Cream

Peking Duck

Café Iruña In Pamplona, it seems

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.

One pound+ Maine Lobster tails
Standing Rib Roast (new oven)

Bull.

There you go running off again…

walk over to dinner at my club off the menu with wine from my locker

cheers

A mess of snow crab legs with a Ceritas Chard and some of this…

Nice.

I plan on a wagyu strip and ribeye from No 9 with sides being roasted broccolini in garlic infused olive oil and Boursin mashed taters.

Dessert TBD by my daughter, the baker.

I didn’t know trolls fished.

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.

And for wine, a Rhys Chardonnay.

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!

Tamale-stuffed lobster is new to me, but sounds strangely delicious.

My marinated skirt steak and lobster tails-with some other stuff thrown into the mix.

Spell check went a little nuts when. I was trying to write tomalley, the hyper concentrated green stuff in lobsters.

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.

Smoked beef brisket. Heavenly.

Yep, Broccoli Beef, Kung Pao Chicken and Fried Rice. Absolutely excellent.