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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 10-01-2009, 06:02 PM   #1
jbrink01
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Default 7 Course Dinner

So, we donated a dinner for 6 to our kids' grade school dinner auction served at my house. Thinking about Shrimp with vodka cocktail sauce, lump crab fritters with chipotle aioli, field green salad, cherrystone clam chowder, sorbet, medallions of beef tenderloin and cheesecake with a rum / mango / pineapple reduction topping. Each course will be paired with a Missouri wine. Suggestions welcome!!
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Unread 10-01-2009, 06:08 PM   #2
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I thought that a 7 course meal in Missouri was a microwave burritto and a six pack of beer.
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Unread 10-01-2009, 06:09 PM   #3
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No suggestions, but sure sound good to me. But what is Missouri wine?
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Unread 10-01-2009, 06:15 PM   #4
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Missouri has a region very similar to the Rhine region of Germany. Google Stone Hill winery. Its the most notable.
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Unread 10-01-2009, 07:35 PM   #5
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Quote:
Originally Posted by jbrink01 View Post
Missouri has a region very similar to the Rhine region of Germany. Google Stone Hill winery. Its the most notable.
Wife and I toured Stone Hill, and a few other wineries in the area a few years ago. Probably had to many samples before lunch, but well worth it. Would love to go back again about this time of year.

Chris
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Unread 10-01-2009, 07:37 PM   #6
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Dishes sound great. Is it intentionally seafood focused?
I bet that Missouri wine is really good too. Arkansas has some decent wine as well.
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Unread 10-01-2009, 07:38 PM   #7
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Quote:
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Wife and I toured Stone Hill, and a few other wineries in the area a few years ago. Probably had to many samples before lunch, but well worth it. Would love to go back again about this time of year.

Chris
I live in the area. Holler at me if you come back!
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Unread 10-01-2009, 08:11 PM   #8
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Looks like a good menu, I like the use of Missouri wines, adds a nice touch.
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Unread 10-01-2009, 08:38 PM   #9
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Dishes sound great. Is it intentionally seafood focused?
Nope. Any suggestions are greatly appreciated.
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Unread 10-01-2009, 09:19 PM   #10
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I had shrimp cocktail today but used this as the sauce. I am thinking of using it tomorrow to make a version of California style Shrimp Tacos. Only mentioned because I saw you mention shrimp and sauce. Your sauce might be better for all I know, but this was superb. Not hot at all (to me anyway).
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Unread 10-01-2009, 09:21 PM   #11
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Then again...with the wine...perhaps not. Never mind.
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Unread 10-01-2009, 09:28 PM   #12
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Only thing I'd suggest is maybe drop the shrimp cocktail, make the fritter the 1st course, and adding another meat or vegetable course.

Make sure your diners don't have any allergies or religious restrictions.

Tasting menus are a lot of fun to plan and cook for.
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Unread 10-01-2009, 09:51 PM   #13
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Quote:
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Only thing I'd suggest is maybe drop the shrimp cocktail, make the fritter the 1st course, and adding another meat or vegetable course.
Maybe bacon wrapped chicken satay with a brown sugar glaze off the egg.
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