Dinner for Forty

First night of Hannukah at the Barnett's of Mandeville Canyon and the menu was extensive. We served a platter of smoked salmon rolled into rosettes with all the fixings, gorgeous potato latkes with homemade applesauce, sundried tomatoes, and cranberry chutney. My famous artichoke casserole -- the secret is tons of garlic and parmesan, tapenade that is a combination of the great French anchoiade and olive spread, crostini and sliced challah. Next in line was halibut baked in an Asian marinade that I conceived years ago and thrills everyone with its piquant seasonging heavy on garlic, fresh ginger, soy, plum sauce, lemon juice and chili garlic sauce. Grilled steaks were also served -- don't know how I managed to tend a barbecue in the middle of all of this by the way. Broccoli rabe with browned butter. And a huge salad with pears, cranberries and candied pecans. No one was going to go home, hungry. Dessert was a buffet as well. Lovely Red Velvet cupcakes, my personal favorite: coconut cupcakes, cranberry and almond biscotti dipped in white and dark chocolate, orange and cranberry polenta cookies, fruit salad and sorbets. Almost forgot: chocolate lava cakes with chocolate frosting. Yes, I cooked for days but it was all worth it so see my clients well fed, cheeks rosy from great wine and champagne and convivial laughter and conversation around the table. Great mate Emily Beatty made an appearance to lend moral support and sprinkle her magic around the kitchen. And Norma, the family's aide de campe was an incredible joy to work with -- she lightened my load immensely. Cannot wait for the next big gig. It's getting easier all the time.

Happy Holidays!

Lisa

Alsace Wine and Food Pairing at Drago Centro

On Thursday evening, the 10th of December, from 7pm to 10pm, Wine Spectator, Drago Centro, Deussen Wines and Spirits hosted an Alsation wine and food pairings that was fantastic.

I was the conduit that brought the various parties together and was able to enjoy all the bennies on the menu. I have to say that if white wine is your drink of choice you are missing out if you don't start pairing your own meals with Alsatian wines. They are light, crisp, fruity, fragrant and quite notably French. You will not find a Californian companion that replicates the unique qualities of these wines.

The menu included: Sea Urchin, Cardoom, Caviar paired with Lucien Albrecht Blanc de Blanc, Cremant d'Alsace 2007. Best bubbles for the holiday season.

Shrimp Agnolotti, Lemon, Thai chile. Domaine Zine Humbrecht, Riesling. 2007

Forget about your average Chardonnay the next time you serve fish.

Braised Pork Belly, Farro, Grape. Marc Kreydenweiss Kitt, Pinot Blanc 2007

A white that can handle a heavy dish like this is amazing.

Foie Gras creme caramel with Pinot Gris Gelee. Domaine Weinbach Pinot Gris. 2007

Better than sex. That's all I can say.

Quadrello di Buffala, pistachio, honey. Domaine Schlumberger, Fleur Gewurztraminer. 2005

White chocolate stuffed with buffala mozzarella finished with a dessert wine.

Do yourself a favor and try these wine with your holiday meal celebrations. You will be loved for your sense of adventure. Plus it always sounds much better rolling one of these names off your tongue any old day.

Bon Appetit! Lisa