December 28, 2008

Tuesday @ Chef T's

Chef T's Happy Holidays Party


Wow. I have to say it, WOW. What a great party. The food, the wine, the conversation. Wow. Kudos, thanks, pats on the back first. Karen, thanks for those great martini's. Both the peppermint and chocolate went down a little too smooth. Chef Tahya. Thank you for providing the magnificent beef loin and making the Bernaise sauce on site. Also, the Egg Nog was yummy. Movie-Man Sandy. You stepped up this time in a big way. Your shrimp cocktail was delicious. The shrimp were perfectly cooked and the cocktail sauce, excellent. Baseball Mike, thanks for bringing Tracy because she brought that simply awesome coconut cream pie. Even after eating our huge dinner that pie was scrumptious. And thanks for directing us in the best possible order to drink the wines. I think everyone thought you were spot on. (except me, I personally thought the '90 should have gone first, before the '93) and for bringing the delicious dessert wine. So again, thanks to everyone for making our first of many (hopefully) Tuesday @ Chef T's holiday party a great success. On a sadder note, we were sorry that Tracy P. could not join us because of a conflict at work. Hopefully next year Tracy. Lastly, thanks to everyone for at least trying my Brussel Sprouts.

This party took some time getting scheduled but in the end, after making adjustments for everyone, we all got it in the history books. Thanks to our guests Sherri, Tracy and Karen. We appreciate you hanging out with us.

Before going on to the menu I'll pat myself on the back for opening up an amazing vertical of wine. Opus One. 1989 - 1995. The talk at the table was a possible street value of over $2000. So Happy Holidays to all who got to raise one of our glasses.


The Wine. Opus One. 1989, 1990, 1991, 1992, 1993, 1994 & 1995.
Also, Margan 2005 Botrytis Semillon.












Our Menu:
Chocolate Mint and Peppermint Martini's

Apps:
Shrimp cocktail
Gravlax on pumpernickel bread with mustard dill creme fraiche
Crudités of sliced and whole raw vegetables including celery sticks, carrot sticks, bell pepper strips and broccoli florets with blue cheese dipping sauce.

First Course:
Cream of Wild Mushroom soup

Main Course:
Roasted Whole Beef Loin with Bernaise sauce
Scalloped Potatoes
Brussel Sprouts with Parmesan Cheese
Green Beans

Dessert:
Coconut Cream Pie

Evening wrap up:
Egg Nog with or without brandy



From the Tuesday @ Chef T's family; Movie-Man Sandy, Chef T, Chef Tahya and Baseball Mike, may the spirit of the holidays live within you, your family and those around you. Happy Holidays.