| SandraBinNEB |
My church is having a silent auction in a couple weeks and tonight we had a
meeting discussing the various things that could be auctioned off, and somehow
I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
six-made by me, of course. So sometime in October, 6 people-who will have
presumably paid a lot of money, will come to my place for a gourmet feast. Does
anyone have any great ideas on what i should fix? I thought I could go basic
with a good pot roast, but now I'm thinking I should do something like poached
salmon. But I am very open to suggestions.
Sandra
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| kilikini |
"SandraBinNEB" <sandrabinneb@aol.com> wrote in message
news:20040917001104.15985.00003579@mb-m21.aol.com...
> My church is having a silent auction in a couple weeks and tonight we had
a
> meeting discussing the various things that could be auctioned off, and
somehow
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast.
Does
> anyone have any great ideas on what i should fix? I thought I could go
basic
> with a good pot roast, but now I'm thinking I should do something like
poached
> salmon. But I am very open to suggestions.
>
> Sandra
I wouldn't go pot roast and poached salmon could be expensive since it will
be off-season. What about going cheap and going Italian? I guess it would
be helpful to know how much you can spend. That way we'd have a better idea
of what you can serve.
kili
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| BillKirch |
>I guess it would
>be helpful to know how much you can spend.
############
Or how much the bidders spent. BG
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| zuuum |
"SandraBinNEB" <sandrabinneb@aol.com> wrote in message
news:20040917001104.15985.00003579@mb-m21.aol.com...
> My church is having a silent auction in a couple weeks and tonight we had
> a
> meeting discussing the various things that could be auctioned off, and
> somehow
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast.
> Does
> anyone have any great ideas on what i should fix? I thought I could go
> basic
> with a good pot roast, but now I'm thinking I should do something like
> poached
> salmon. But I am very open to suggestions.
>
> Sandra
The cook in me would want to get really novel, but.... prime rib roast would
greatly simplify your work. You can work up the veggies, starch and dessert
while it cooks more or less on its own. Plate veg and finish the au jus
while it rests and carve at the table to serve. May sound a tad boring, but
one of the "safer" menu items you can go with. A roast gives you plenty of
time to work up a more uncommon veg item. I assume you will be working
alone. That is something to consider.
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| kilikini |
"zuuum" <zuuum@nowhere.net> wrote in message
news:10klauv65nat9da@corp.supernews.com...
>
> "SandraBinNEB" <sandrabinneb@aol.com> wrote in message
> news:20040917001104.15985.00003579@mb-m21.aol.com...
> > My church is having a silent auction in a couple weeks and tonight we
had
> > a
> > meeting discussing the various things that could be auctioned off, and
> > somehow
> > I was volunteered (I'm sure it wasn't my idea) to auction off a dinner
for
> > six-made by me, of course. So sometime in October, 6 people-who will
have
> > presumably paid a lot of money, will come to my place for a gourmet
feast.
> > Does
> > anyone have any great ideas on what i should fix? I thought I could go
> > basic
> > with a good pot roast, but now I'm thinking I should do something like
> > poached
> > salmon. But I am very open to suggestions.
> >
> > Sandra
>
> The cook in me would want to get really novel, but.... prime rib roast
would
> greatly simplify your work. You can work up the veggies, starch and
dessert
> while it cooks more or less on its own. Plate veg and finish the au jus
> while it rests and carve at the table to serve. May sound a tad boring,
but
> one of the "safer" menu items you can go with. A roast gives you plenty
of
> time to work up a more uncommon veg item. I assume you will be working
> alone. That is something to consider.
>
>
Oooh, prime rib roast, there's a good idea!
kili
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| Margaret Suran |
SandraBinNEB wrote:
> My church is having a silent auction in a couple weeks and tonight
> we had a meeting discussing the various things that could be
> auctioned off, and somehow I was volunteered (I'm sure it wasn't my
> idea) to auction off a dinner for six-made by me, of course. So
> sometime in October, 6 people-who will have presumably paid a lot
> of money, will come to my place for a gourmet feast. Does anyone
> have any great ideas on what i should fix? I thought I could go
> basic with a good pot roast, but now I'm thinking I should do
> something like poached salmon. But I am very open to suggestions.
>
> Sandra
I have heard that the chef usually discusses the menu with the winners
of the dinner. That way, everybody is happy, just in case there are
food restrictions or allergies to consider.
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| Goomba38 |
SandraBinNEB wrote:
> So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast. Does
> anyone have any great ideas on what i should fix? I thought I could go basic
> with a good pot roast, but now I'm thinking I should do something like poached
> salmon. But I am very open to suggestions.
How about asking the winning bidder for their
preferences? Beef? Seafood? I personally wouldn't
want seafood as I can't eat it, so a pre-set menu
that included it would be wasted on me. You could
have a selection of meals/courses all ready to
plug in to their preferences.
Goomba
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| Goomba38 |
kilikini wrote:
> Oooh, prime rib roast, there's a good idea!
>
> kili
Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
mashed potatoes, some lovely veggies and a great
dessert (trifle works for me) and I'd be a very
happy diner!
Goomba
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| Kswck |
"SandraBinNEB" <sandrabinneb@aol.com> wrote in message
news:20040917001104.15985.00003579@mb-m21.aol.com...
> My church is having a silent auction in a couple weeks and tonight we had
> a
> meeting discussing the various things that could be auctioned off, and
> somehow
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast.
> Does
> anyone have any great ideas on what i should fix? I thought I could go
> basic
> with a good pot roast, but now I'm thinking I should do something like
> poached
> salmon. But I am very open to suggestions.
>
> Sandra
Might want to ask the winners first, in case their are restrictions such as
food allergies and/or vegetarians.
If you want to go cheap, spaghetti, sauce (meat or marinara), salad, garlic
bread, etc.
If you want to more expensive, prime rib, Yorkshire pudding, garlic mashed
potatoes, etc.
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| Kevintsheehy |
On 9/17/2004, zuuum wrote:
<snip>
>The cook in me would want to get really novel, but.... prime
>rib roast would greatly simplify your work
Good suggestion, although I'd be inclined to do a NY strip
roast or a rib eye roast, if that would work with the guests.
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| Van |
"Goomba38" <goomba38@comcast.net> wrote in message
news:Ef2dnW4n9f25UNfcRVn-uw@comcast.com...
> kilikini wrote:
>
>
> > Oooh, prime rib roast, there's a good idea!
> >
> > kili
>
> Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
> mashed potatoes, some lovely veggies and a great
> dessert (trifle works for me) and I'd be a very
> happy diner!
> Goomba
Add a Caesar Salad, too . . .
Van
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| Steve Calvin |
Van wrote:
> "Goomba38" <goomba38@comcast.net> wrote in message
> news:Ef2dnW4n9f25UNfcRVn-uw@comcast.com...
>
>>kilikini wrote:
>>
>>
>>
>>>Oooh, prime rib roast, there's a good idea!
>>>
>>>kili
>>
>>Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
>>mashed potatoes, some lovely veggies and a great
>>dessert (trifle works for me) and I'd be a very
>>happy diner!
>>Goomba
>
>
> Add a Caesar Salad, too . . .
>
> Van
>
>
I'll go with the others who recommended to ask the guests so as to
avoid anyone being unhappy. I recently did a dinner for 8 and
provided menus (ahead of time of course) and people could have
whatever they wanted. It went over very well. (Well, I s'pose the
neighbors weren't too appreciative of the croquet game lasting 'till
midnight but they didn't say anything ;-) )
--
Steve
Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.
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| Arri London |
SandraBinNEB wrote:
>
> My church is having a silent auction in a couple weeks and tonight we had a
> meeting discussing the various things that could be auctioned off, and somehow
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast. Does
> anyone have any great ideas on what i should fix? I thought I could go basic
> with a good pot roast, but now I'm thinking I should do something like poached
> salmon. But I am very open to suggestions.
>
> Sandra
Will be sort of difficult until you know who the diners are and what
they won't eat. Are you allowed to post a menu to the auction first?
Might save hassles with food allergies and preferences.
Will you be receiving some money to do this? That will also shape the
menu.
Go with what's freshest and highest quality in your location. That in
itself will be 'gourmet' to someone who may eat frozen meals a lot.
Have a selection of nibbles and drinks to offer while everyone is
arriving; bowls of rice crackers (the warehouse places around here do a
large bag cheap) or crudites and dip.
A really good roast chicken will go down well with most people, except
the vegetarians of course.
Baked porkchops or chicken breasts, possibly stuffed with a vegetable
mixture, are very easy to make but look nice.
Have an assortment of seasonal vegetables so there's a choice and a
vegetarian will have something to eat. Or if you will have the time, a
layered vegetable terrine looks quite 'gourmet', but isn't hard to make.
For a starch, a rice or bulgar pilaff is easy to make ahead and can be
reheated in the oven.
A simple green salad garnished with some fresh herbs and thin slices of
lemon.
The wine(s) will depend on what you are serving and have a 'posh'
bottled water on hand for those who don't drink.
Fresh fruit salad and an assortment of small pastries from a good bakery
(or you make them ahead of time if you are a good baker). Or a top
quality sorbet or ice cream with thin biscuits/cookies.
Good coffee/tea/herbal teas (borrow a nice coffee/tea service if you
don't have one) and a few really good chocolates to finish off the
evening. If the budget and time allows, perhaps a little goodbye favour
(tiny basket of sweets or something like that) to give as people are
going home.
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| Mike Pearce |
"SandraBinNEB" wrote in message
news:20040917001104.15985.00003579@mb-m21.aol.com...
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast.
Does
> anyone have any great ideas on what i should fix? I thought I could go
basic
> with a good pot roast, but now I'm thinking I should do something like
poached
> salmon. But I am very open to suggestions.
If it were me doing it I'd let the auction winner decide what I'd make or at
least work with them on the menu. I think I'd like the challenge of making
something new.
-Mike
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| jmk |
On 9/17/2004 12:53 AM, kilikini wrote:
> "SandraBinNEB" <sandrabinneb@aol.com> wrote in message
> news:20040917001104.15985.00003579@mb-m21.aol.com...
>
>>My church is having a silent auction in a couple weeks and tonight we had
>
> a
>
>>meeting discussing the various things that could be auctioned off, and
>
> somehow
>
>>I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
>>six-made by me, of course. So sometime in October, 6 people-who will have
>>presumably paid a lot of money, will come to my place for a gourmet feast.
>
> Does
>
>>anyone have any great ideas on what i should fix? I thought I could go
>
> basic
>
>>with a good pot roast, but now I'm thinking I should do something like
>
> poached
>
>>salmon. But I am very open to suggestions.
>>
>>Sandra
>
>
> I wouldn't go pot roast and poached salmon could be expensive since it will
> be off-season. What about going cheap and going Italian? I guess it would
> be helpful to know how much you can spend. That way we'd have a better idea
> of what you can serve.
>
> kili
>
>
Italian is a great idea. How about some baked ziti? Salad to start,
tiramisu to finish?
--
jmk in NC
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| Steve Calvin |
jmk wrote:
<snip>
> Italian is a great idea. How about some baked ziti? Salad to start,
> tiramisu to finish?
>
"gourmet feast" ?? I think that you need to get out a little more.
--
Steve
Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.
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| jmk |
On 9/17/2004 6:30 AM, kilikini wrote:
> "zuuum" <zuuum@nowhere.net> wrote in message
> news:10klauv65nat9da@corp.supernews.com...
>
>>"SandraBinNEB" <sandrabinneb@aol.com> wrote in message
>>news:20040917001104.15985.00003579@mb-m21.aol.com...
>>
>>>My church is having a silent auction in a couple weeks and tonight we
>
> had
>
>>>a
>>>meeting discussing the various things that could be auctioned off, and
>>>somehow
>>>I was volunteered (I'm sure it wasn't my idea) to auction off a dinner
>
> for
>
>>>six-made by me, of course. So sometime in October, 6 people-who will
>
> have
>
>>>presumably paid a lot of money, will come to my place for a gourmet
>
> feast.
>
>>>Does
>>>anyone have any great ideas on what i should fix? I thought I could go
>>>basic
>>>with a good pot roast, but now I'm thinking I should do something like
>>>poached
>>>salmon. But I am very open to suggestions.
>>>
>>>Sandra
>>
>>The cook in me would want to get really novel, but.... prime rib roast
>
> would
>
>>greatly simplify your work. You can work up the veggies, starch and
>
> dessert
>
>>while it cooks more or less on its own. Plate veg and finish the au jus
>>while it rests and carve at the table to serve. May sound a tad boring,
>
> but
>
>>one of the "safer" menu items you can go with. A roast gives you plenty
>
> of
>
>>time to work up a more uncommon veg item. I assume you will be working
>>alone. That is something to consider.
>>
>>
>
>
> Oooh, prime rib roast, there's a good idea!
>
> kili
>
>
Beef Bourguignonne?
--
jmk in NC
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| jmk |
On 9/17/2004 11:21 AM, Steve Calvin wrote:
> jmk wrote:
> <snip>
>
>> Italian is a great idea. How about some baked ziti? Salad to start,
>> tiramisu to finish?
>>
>
> "gourmet feast" ?? I think that you need to get out a little more.
>
Depends on how much you love baked ziti I guess. <VBG> For me, this
would be plenty!
--
jmk in NC
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| Goomba38 |
jmk wrote:
>>
> Italian is a great idea. How about some baked ziti? Salad to start,
> tiramisu to finish?
ok, not to be rude but.. Ziti?? Not exactly
"gourmet" as the poster sought, y'know? Kinda
ordinary midweek fare to me.
Goomba
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| Goomba38 |
Steve Calvin wrote:
> jmk wrote:
> <snip>
>
>> Italian is a great idea. How about some baked ziti? Salad to start,
>> tiramisu to finish?
>>
>
> "gourmet feast" ?? I think that you need to get out a little more.
>
LOL.. that's exactly what I thought too! LOL My bad.
Goomba
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| Nancy Young |
jmk wrote:
>
> On 9/17/2004 12:53 AM, kilikini wrote:
> > "SandraBinNEB" <sandrabinneb@aol.com> wrote in message
> Italian is a great idea. How about some baked ziti? Salad to start,
> tiramisu to finish?
I think she said it was to be a gourmet meal. As much as I like
pasta, for the most part I don't think of it as gourmet.
nancy
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| Nancy Young |
Goomba38 wrote:
>
> Steve Calvin wrote:
>
> > jmk wrote:
> > <snip>
> >
> >> Italian is a great idea. How about some baked ziti? Salad to start,
> >> tiramisu to finish?
> >>
> >
> > "gourmet feast" ?? I think that you need to get out a little more.
> >
> LOL.. that's exactly what I thought too! LOL My bad.
> Goomba
Ooops, I piled on too. 10 yard penalty.
nancy
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| limey |
"Kevintsheehy" wrote
> zuuum wrote:
>
> <snip>
>
> >The cook in me would want to get really novel, but.... prime
> >rib roast would greatly simplify your work
>
> Good suggestion, although I'd be inclined to do a NY strip
> roast or a rib eye roast, if that would work with the guests.
>
Or a beef tenderloin. Many people feel that is special, plus it cooks
simply and quickly with little fuss. As far as the Yorkshire pud, I'd stay
away from it for this occasion - even for the experts it often flops. It's
cantankerous.
Dora
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| Alan_B |
"Mike Pearce" <mpearce7REMOVE@cox.net> wrote in
news:1YC2d.44334$Ka6.12744@okepread03:
> "SandraBinNEB" wrote in message
> news:20040917001104.15985.00003579@mb-m21.aol.com...
>
>> I was volunteered (I'm sure it wasn't my idea) to auction off a
>> dinner for six-made by me, of course. So sometime in October, 6
>> people-who will have presumably paid a lot of money, will come to my
>> place for a gourmet feast.
> Does
>> anyone have any great ideas on what i should fix? I thought I could
>> go
> basic
>> with a good pot roast, but now I'm thinking I should do something
>> like
> poached
>> salmon. But I am very open to suggestions.
>
> If it were me doing it I'd let the auction winner decide what I'd make
> or at least work with them on the menu. I think I'd like the challenge
> of making something new.
>
> -Mike
>
>
>
Yes I think giving a selection to choose from (say 6 menus), where the
buyer selects the meal of his/her choice, might sell/auction better. The
idea is to raise money isn't it?
--
Last year's nuts must go.
- Michael Odom
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| Goomba38 |
limey wrote:
.. As far as the Yorkshire pud, I'd stay
> away from it for this occasion - even for the experts it often flops. It's
> cantankerous.
>
> Dora
I've never had one flop, and even if it did it
would taste wonderful all the same! :)
Goomba
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| Lynn Gifford |
Margaret Suran <margaret@no.spam.for.me.invalid> wrote in message news:<ciee4s02935@news3.newsguy.com>...
> I have heard that the chef usually discusses the menu with the winners
> of the dinner. That way, everybody is happy, just in case there are
> food restrictions or allergies to consider.
==================================================
=
I think Margaret's right. BUT I think that your idea of having some
suggestions ready is good. Maybe you could ask them about fish OR fowl
OR beef OR pork. Also - the people who buy this will probably be kind
of adventurous eaters. You could do great classic comfort food
(potroast) or something that's familiar but with a twist (gamehens
glazed with currants served with wild rice pilaf withpecans. For
dessert you could knock yourself out if you are a great baker (I am
NOT0 or keep it simple and elegant with premium ice cream served in a
chocolate shell with a liqueur (Amaretto?)
Good luck! Sounds like fun.
Lynn from Fargo
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| limey |
"Goomba38" wrote in message
> limey wrote:
>
> . As far as the Yorkshire pud, I'd stay
> > away from it for this occasion - even for the experts it often flops.
It's
> > cantankerous.
> >
> > Dora
>
> I've never had one flop, and even if it did it
> would taste wonderful all the same! :)
> Goomba
Good for you, Goomba - good for you. <G>
Dora
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| Mpoconnor7 |
>> > Oooh, prime rib roast, there's a good idea!
>> >
>> > kili
>>
>> Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
>> mashed potatoes, some lovely veggies and a great
>> dessert (trifle works for me) and I'd be a very
>> happy diner!
>> Goomba
>
>Add a Caesar Salad, too . . .
I would include some type of homemade bread or breadsticks and a stuffed
mushroom appetizer. I would go with garlic mashed potatoes and a gravy made
from some of the drippings to go with the au jus for the prime rib. Perhaps a
couple bottles of Welch's sparkling grape juice and serving it in wine glasses
would be a nice touch.
Michael O'Connor - Modern Renaissance Man
"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".
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| Ferrante |
Try this menu:
Beluga Caviar, Lobster, Foie Gras and Oyster Veloute served with a
1998 Sterling Chardonnay
Truffle Marinated Rack of Lamb with a Roasted Artichoke, Pepper Ragout
and Crispy Garlic Polenta served with Dehlinger Pinot Noir, Reserve,
1997
Salad of Winter Greens, Golden and Red Beets and a Blue Cheese Tartine
"A New Millennium Celebration," Chocolate and Champagne Delight served
with Iron Horse Brut, Millennium Cuvee, 1994
It's always a winner at my home.
Good luck!
Mark Ferrante
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| Donna Rose |
In article <20040917001104.15985.00003579@mb-m21.aol.com>,
sandrabinneb@aol.com says...
> My church is having a silent auction in a couple weeks and tonight we had a
> meeting discussing the various things that could be auctioned off, and somehow
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast. Does
> anyone have any great ideas on what i should fix? I thought I could go basic
> with a good pot roast, but now I'm thinking I should do something like poached
> salmon. But I am very open to suggestions.
>
> Sandra
>
I did exactly the same thing several months ago: donated a food and
wine-pairing dinner for six to a charity event I'm involved with.
For cocktail hour, I served cosmopolitans, and passed stuffed mushrooms,
grilled Cajun shrimp and bacon-wrapped grilled scallops. I also served a
buttery chardonnay with this course. This was served outside on the
deck.
When the guests moved to the dining room, I served a gazpacho with a red,
I think a zin, then a frisee salad with walnuts and poached pears with an
Australian chardonnay.
For the main course I served grilled leg of lamb, caramelized onions with
apples and marinated asparagus, and roasted parsleyed new potatoes. This
was paired with an amazing red, the name of which escapes me at the
moment.
For dessert I prepared a key lime cheesecake and topped that with a
melange of fresh berries marinated in lime juice and honey and a dollop
of whipped cream. This was served with a crisp champagne.
I gauged what I served on what was bid for the dinner. The winning bid
for the dinner was $600, and I felt it necessary to give them a memorable
dinner that was worth $600. It took a full day of prep and about a half
a day of cooking.
Two of the guests at the dinner party asked me to cater a dinner for them
in their homes, and the host of the party asked me to cater a cocktail
party for 40 or 50 people. At one point, the hostess of the party pulled
me aside and told me "I didn't bid enough!" All in all, I felt the night
was an overwhelming success.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.
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| Donna Rose |
In article <20040917001104.15985.00003579@mb-m21.aol.com>,
sandrabinneb@aol.com says...
> My church is having a silent auction in a couple weeks and tonight we had a
> meeting discussing the various things that could be auctioned off, and somehow
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast. Does
> anyone have any great ideas on what i should fix? I thought I could go basic
> with a good pot roast, but now I'm thinking I should do something like poached
> salmon. But I am very open to suggestions.
>
> Sandra
>
Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
red snapper dish for her. It's important to ask questions of your
hostess about food allergies, preferences, etc so as to make sure you're
able to satisfy all the invited guests.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.
|
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| zuuum |
Who's buying the food?
"Ferrante" <manthonyferrante@yahoo.com> wrote in message
news:fc2uk0pl7lu351g1k883p5mk4qqtkiisb8@4ax.com...
> Try this menu:
>
> Beluga Caviar, Lobster, Foie Gras and Oyster Veloute served with a
> 1998 Sterling Chardonnay
>
> Truffle Marinated Rack of Lamb with a Roasted Artichoke, Pepper Ragout
> and Crispy Garlic Polenta served with Dehlinger Pinot Noir, Reserve,
> 1997
>
> Salad of Winter Greens, Golden and Red Beets and a Blue Cheese Tartine
>
> "A New Millennium Celebration," Chocolate and Champagne Delight served
> with Iron Horse Brut, Millennium Cuvee, 1994
>
> It's always a winner at my home.
>
> Good luck!
> Mark Ferrante
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| Arri London |
Donna Rose wrote:
>
> In article <20040917001104.15985.00003579@mb-m21.aol.com>,
> sandrabinneb@aol.com says...
> > My church is having a silent auction in a couple weeks and tonight we had a
> > meeting discussing the various things that could be auctioned off, and somehow
> > I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> > six-made by me, of course. So sometime in October, 6 people-who will have
> > presumably paid a lot of money, will come to my place for a gourmet feast. Does
> > anyone have any great ideas on what i should fix? I thought I could go basic
> > with a good pot roast, but now I'm thinking I should do something like poached
> > salmon. But I am very open to suggestions.
> >
> > Sandra
> >
> Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
> red snapper dish for her. It's important to ask questions of your
> hostess about food allergies, preferences, etc so as to make sure you're
> able to satisfy all the invited guests.
> --
> Donna
Someone who is genuinely vegetarian doesn't normally fish. Did your
guest eat the fish?
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| Donna Rose |
In article <4150C3B7.F2CD29F3@ic.ac.uk>, biotech@ic.ac.uk says...
>
>
> > Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
> > red snapper dish for her. It's important to ask questions of your
> > hostess about food allergies, preferences, etc so as to make sure you're
> > able to satisfy all the invited guests.
> > --
> > Donna
>
>
> Someone who is genuinely vegetarian doesn't normally fish. Did your
> guest eat the fish?
>
Actually I misspoke, I should have said "one of the guests doesn't eat
red meat". Said guest does eat fish however, and did indeed eat the fish
I prepared.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.
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| Mpoconnor7 |
>I think she said it was to be a gourmet meal. As much as I like
>pasta, for the most part I don't think of it as gourmet.
>
I would consider lasagne to be gourmet, if you spice it up with the right
combination of meat and veggies.
Michael O'Connor - Modern Renaissance Man
"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".
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| Arri London |
Donna Rose wrote:
>
> In article <4150C3B7.F2CD29F3@ic.ac.uk>, biotech@ic.ac.uk says...
> >
> >
> > > Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
> > > red snapper dish for her. It's important to ask questions of your
> > > hostess about food allergies, preferences, etc so as to make sure you're
> > > able to satisfy all the invited guests.
> > > --
> > > Donna
> >
> >
> > Someone who is genuinely vegetarian doesn't normally fish. Did your
> > guest eat the fish?
> >
> Actually I misspoke, I should have said "one of the guests doesn't eat
> red meat". Said guest does eat fish however, and did indeed eat the fish
> I prepared.
> --
> Donna
That's good. However some people do call themselves vegetarian but eat
fish and chicken LOL!
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| Goomba38 |
Arri London wrote:
> That's good. However some people do call themselves vegetarian but eat
> fish and chicken LOL!
Kinda like a technical virgin, eh? Everything and
anything but... LOL
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| zuuum |
"Arri London" <biotech@ic.ac.uk> wrote in message
news:415201D7.49853CD0@ic.ac.uk...
>
>
> Donna Rose wrote:
>>
>> In article <4150C3B7.F2CD29F3@ic.ac.uk>, biotech@ic.ac.uk says...
>> >
>> >
>> > > Oh, I almost forgot - one of the guests was a vegetarian so I
>> > > prepared a
>> > > red snapper dish for her. It's important to ask questions of your
>> > > hostess about food allergies, preferences, etc so as to make sure
>> > > you're
>> > > able to satisfy all the invited guests.
>> > > --
>> > > Donna
>> >
>> >
>> > Someone who is genuinely vegetarian doesn't normally fish. Did your
>> > guest eat the fish?
>> >
>> Actually I misspoke, I should have said "one of the guests doesn't eat
>> red meat". Said guest does eat fish however, and did indeed eat the fish
>> I prepared.
>> --
>> Donna
>
>
> That's good. However some people do call themselves vegetarian but eat
> fish and chicken LOL!
Like I said, some people will go to great lengths to be identified as
"vegetarian", for what ever reasons.
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