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Saturday, April 15, 2006


Last night I prepared an elaborate 9 course dinner for 10 people. Just a little tired.

Amuse Bouche

1. Elk Tenderloin Carpaccio with Fig/Port dressing
Served with water crackers and baguettes
(paired with Domaine Perrin Cotes du Rhone Red)

2. Wild Mushroom Consommé with Truffle Oil
(paired with Yamhill Valley Pinot Noir)

3. Belgian Endive Leaves stuffed with Pomegranate Walnut Paste
(paired with St. Hallett Eden Valley Riesling )

4. Caramelized Shallots in Puff Pastry with Gorgonzola Mascarpone Cheese Sauce
(paired with Pere & Fils Chanson Chablis)

Key Lime Sorbet (to cleanse the palate)

5. Seared Foie Gras with Frangelico Pear and Hazelnut Confit served on Crostini
(paired with Mumm’s Napa Valley Brut)

6. Tuna Tataki served with soba spoons
(paired with Horin Sake)

Key Lime Sorbet

7. Rock Lobster Tails in a Saffron Cream Sauce, Seared Halibut Cheeks in Rosemary butter, Bulgur pilaf with Afghani Tut *
(paired with Peter Lehman Mentor)

8. Dark Callebaut Fondue
(paired with Grahams Crusted Port and 7 Deadly Zins)

9. Cheese
(paired with Masi Amarone)

Surprises between courses included:
Escargot in Garlic butter were served after the consommé
Serrano Ham was served after the Puff Pastry Shallots
A sip of Navan, a vanilla infused cognac was served with the Halibut Cheeks
Kashmiri Lamb Curry in mini puris was served after the Foie Gras
Homemade Russian Easter Bread was served with the Fondue

*Tut is available at the Halal Meat Centre and Specialty Foods at 206 Maryland St. in Winnipeg
The wonderful Rock Lobster Tails, Halibut Cheeks and Escargot are available at Gimli Fish with two locations in Winnipeg (Dufferin Ave. and Pembina Hwy.)
The baguettes were from Tall Grass Prairie Bread Company at The Forks in Winnipeg.

Wine pairings big thanks to David, Tammy and Sheila, phenomenal Sommeliers from the MLCC

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