I have zero plan as of right now since Kristi will be working late tomorrow and Sunday. Maybe if I get inspired, I’ll post something.
Dinner tonight at Spring Hill in West Seattle with Adam and Ammi.
Tomorrow night we are hosting a charity wine tasting in our cellar.
Sunday, possibly one of my most anticipated wine events ever. Vintage Champagne and Sushi overlooking Lake Washington.
We’re working on our 24th straight day without rain and none in the forecast. Sunday should be perfect for Champagne on the deck.
Sunday is another B-day celebration. So far, the menu looks like
Crostini - not sure of the toppings yet, but probably Tom, Basil and fresh Mozz - maybe something with white anchovies if I can find them.
Empanadas - chorizzo and potato filling
Then a trio of ravioli
Lobster with a cream, cognac sauce over asparagus
Mushroom with a onion, butter sauce over arugula
Potato, leek and bacon in a tarragon cream sauce over carmalized leeks (but I may try grilling them)
Andy
If there’s a tasting at Susan’s (she’s off to Italy) this afternoon, we’ll have dinner at Andiamo afterwards. If no tasting we’ll have a late lunch at SantaCafé.
Tomorrow - TBD
Sunday afternoon - a Casa del Vino tasting of Meursaults with food at El Norteño in Albuquerque.
I have no idea.
I’ve got a couple of Bryan’s Wagyu NY’s ready to go on the grill tonight. I was looking in the freezer this morning…I have a couple of short rib packages from Bryan in there that I may whip up on Sunday if I feel motivated to put that together. Couple of rib caps staring at me too…decisions, decisions…
Rough…ain’t it?
Cooking 144 ears of corn, 10# flank steak, 10# chicken 4# shrimp
for a fajita-fest at a adventure guide campout with my 13 year-old step-daughter.
We’re actually alumni but they bring us back so I can cook dinner for 60…
I’ll post some photos of our kitchen in the woods!
A highly underrated combo. My fav!
I’ll be pulling something from today’s fedex delivery for tonight’s Stanley Cup final. Two packages (40 & 43 lbs) from our favorite butcher. There will be 5 of us. So I need to decide between rib cap, chateau brianne, hanger, ny strip or rib eye, something that will pair with the young bordeaux I plan to assault.
Is it too late to invite myself over?
Not if you’re serious. You bring the salt?
I’d have to see if I can get my parents to watch the kids tonight. What time do you need committal?
Doesn’t matter. I plan on cooking extra. Don and Ev are coming, along with my wife and the 15 year old. Just send me an email when you know.
Cool. It will be close to 5 or so and I’ll start digging for wine…what are y’all thinking?
Maybe a young Cos or Pape (or both). Don usually brings aged cabs and pinots.
OK, I am in…Kristi isn’t. She has to be at work at 0630 in the morning. I’ll bring something that won’t suck.
See you tonight at or around 7. Hope you like hockey.
OMFG…83 lbs???
I’m coming over too…I’ll try to find a flight that gets there in time for some meat, and a little hockey, 'eh?