"Bacon is the candy of meat."

Saturday, February 20, 2010

Cooking a la Fronchie

The Bobcats gourmet club has a week to go until our next dinner, and we're hosting Chez Gateau. Theme is regional/rustic French. Menu shaping up as follows:

French martinis (a favorite of one Bobcat)
Light hors d'oevure, perhaps a little tapenade
First course of either onion soup or composed salad TBD
Tuna daube with green olives from Patricia Wells' Provence cookbook
Potato gratin
Vegetable dish TBD by Mr. Gateau
Cheese course
Massive amounts of dessert, including cake TBD, creme brulee, and honey-lavender ice cream
Wine, dessert wine, port, coffee, tea, etc.

Getting the ice cream going today.

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