Margaret Suran > wrote in message >...
> I have heard that the chef usually discusses the menu with the winners
> of the dinner. That way, everybody is happy, just in case there are
> food restrictions or allergies to consider.
================================================== =
I think Margaret's right. BUT I think that your idea of having some
suggestions ready is good. Maybe you could ask them about fish OR fowl
OR beef OR pork. Also - the people who buy this will probably be kind
of adventurous eaters. You could do great classic comfort food
(potroast) or something that's familiar but with a twist (gamehens
glazed with currants served with wild rice pilaf withpecans. For
dessert you could knock yourself out if you are a great baker (I am
NOT0 or keep it simple and elegant with premium ice cream served in a
chocolate shell with a liqueur (Amaretto?)
Good luck! Sounds like fun.
Lynn from Fargo

Margaret Suran > wrote in message >...
> I have heard that the chef usually discusses the menu with the winners
> of the dinner. That way, everybody is happy, just in case there are
> food restrictions or allergies to consider.
================================================== =
I think Margaret's right. BUT I think that your idea of having some
suggestions ready is good. Maybe you could ask them about fish OR fowl
OR beef OR pork. Also - the people who buy this will probably be kind
of adventurous eaters. You could do great classic comfort food
(potroast) or something that's familiar but with a twist (gamehens
glazed with currants served with wild rice pilaf withpecans. For
dessert you could knock yourself out if you are a great baker (I am
NOT0 or keep it simple and elegant with premium ice cream served in a
chocolate shell with a liqueur (Amaretto?)
Good luck! Sounds like fun.
Lynn from Fargo

"Goomba38" wrote in message
> limey wrote:
>
> . As far as the Yorkshire pud, I'd stay
> > away from it for this occasion - even for the experts it often flops.
It's
> > cantankerous.
> >
> > Dora
>
> I've never had one flop, and even if it did it
> would taste wonderful all the same!
> Goomba

Good for you, Goomba - good for you. <G>

Dora

>I think she said it was to be a gourmet meal. As much as I like
>pasta, for the most part I don't think of it as gourmet.
>

I would consider lasagne to be gourmet, if you spice it up with the right
combination of meat and veggies.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>I think she said it was to be a gourmet meal. As much as I like
>pasta, for the most part I don't think of it as gourmet.
>

I would consider lasagne to be gourmet, if you spice it up with the right
combination of meat and veggies.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>I think she said it was to be a gourmet meal. As much as I like
>pasta, for the most part I don't think of it as gourmet.
>

I would consider lasagne to be gourmet, if you spice it up with the right
combination of meat and veggies.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>> > Oooh, prime rib roast, there's a good idea!
>> >
>> > kili
>>
>> Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
>> mashed potatoes, some lovely veggies and a great
>> dessert (trifle works for me) and I'd be a very
>> happy diner!
>> Goomba
>
>Add a Caesar Salad, too . . .

I would include some type of homemade bread or breadsticks and a stuffed
mushroom appetizer. I would go with garlic mashed potatoes and a gravy made
from some of the drippings to go with the au jus for the prime rib. Perhaps a
couple bottles of Welch's sparkling grape juice and serving it in wine glasses
would be a nice touch.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>> > Oooh, prime rib roast, there's a good idea!
>> >
>> > kili
>>
>> Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
>> mashed potatoes, some lovely veggies and a great
>> dessert (trifle works for me) and I'd be a very
>> happy diner!
>> Goomba
>
>Add a Caesar Salad, too . . .

I would include some type of homemade bread or breadsticks and a stuffed
mushroom appetizer. I would go with garlic mashed potatoes and a gravy made
from some of the drippings to go with the au jus for the prime rib. Perhaps a
couple bottles of Welch's sparkling grape juice and serving it in wine glasses
would be a nice touch.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>> > Oooh, prime rib roast, there's a good idea!
>> >
>> > kili
>>
>> Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
>> mashed potatoes, some lovely veggies and a great
>> dessert (trifle works for me) and I'd be a very
>> happy diner!
>> Goomba
>
>Add a Caesar Salad, too . . .

I would include some type of homemade bread or breadsticks and a stuffed
mushroom appetizer. I would go with garlic mashed potatoes and a gravy made
from some of the drippings to go with the au jus for the prime rib. Perhaps a
couple bottles of Welch's sparkling grape juice and serving it in wine glasses
would be a nice touch.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

Try this menu:

Beluga Caviar, Lobster, Foie Gras and Oyster Veloute served with a
1998 Sterling Chardonnay

Truffle Marinated Rack of Lamb with a Roasted Artichoke, Pepper Ragout
and Crispy Garlic Polenta served with Dehlinger Pinot Noir, Reserve,
1997

Salad of Winter Greens, Golden and Red Beets and a Blue Cheese Tartine

"A New Millennium Celebration," Chocolate and Champagne Delight served
with Iron Horse Brut, Millennium Cuvee, 1994

It's always a winner at my home.

Good luck!
Mark Ferrante

Try this menu:

Beluga Caviar, Lobster, Foie Gras and Oyster Veloute served with a
1998 Sterling Chardonnay

Truffle Marinated Rack of Lamb with a Roasted Artichoke, Pepper Ragout
and Crispy Garlic Polenta served with Dehlinger Pinot Noir, Reserve,
1997

Salad of Winter Greens, Golden and Red Beets and a Blue Cheese Tartine

"A New Millennium Celebration," Chocolate and Champagne Delight served
with Iron Horse Brut, Millennium Cuvee, 1994

It's always a winner at my home.

Good luck!
Mark Ferrante

In article >,
says...
> My church is having a silent auction in a couple weeks and tonight we had a
> meeting discussing the various things that could be auctioned off, and somehow
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast. Does
> anyone have any great ideas on what i should fix? I thought I could go basic
> with a good pot roast, but now I'm thinking I should do something like poached
> salmon. But I am very open to suggestions.
>
> Sandra
>
I did exactly the same thing several months ago: donated a food and
wine-pairing dinner for six to a charity event I'm involved with.

For cocktail hour, I served cosmopolitans, and passed stuffed mushrooms,
grilled Cajun shrimp and bacon-wrapped grilled scallops. I also served a
buttery chardonnay with this course. This was served outside on the
deck.

When the guests moved to the dining room, I served a gazpacho with a red,
I think a zin, then a frisee salad with walnuts and poached pears with an
Australian chardonnay.

For the main course I served grilled leg of lamb, caramelized onions with
apples and marinated asparagus, and roasted parsleyed new potatoes. This
was paired with an amazing red, the name of which escapes me at the
moment.

For dessert I prepared a key lime cheesecake and topped that with a
melange of fresh berries marinated in lime juice and honey and a dollop
of whipped cream. This was served with a crisp champagne.

I gauged what I served on what was bid for the dinner. The winning bid
for the dinner was $600, and I felt it necessary to give them a memorable
dinner that was worth $600. It took a full day of prep and about a half
a day of cooking.

Two of the guests at the dinner party asked me to cater a dinner for them
in their homes, and the host of the party asked me to cater a cocktail
party for 40 or 50 people. At one point, the hostess of the party pulled
me aside and told me "I didn't bid enough!" All in all, I felt the night
was an overwhelming success.


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...
> My church is having a silent auction in a couple weeks and tonight we had a
> meeting discussing the various things that could be auctioned off, and somehow
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast. Does
> anyone have any great ideas on what i should fix? I thought I could go basic
> with a good pot roast, but now I'm thinking I should do something like poached
> salmon. But I am very open to suggestions.
>
> Sandra
>
I did exactly the same thing several months ago: donated a food and
wine-pairing dinner for six to a charity event I'm involved with.

For cocktail hour, I served cosmopolitans, and passed stuffed mushrooms,
grilled Cajun shrimp and bacon-wrapped grilled scallops. I also served a
buttery chardonnay with this course. This was served outside on the
deck.

When the guests moved to the dining room, I served a gazpacho with a red,
I think a zin, then a frisee salad with walnuts and poached pears with an
Australian chardonnay.

For the main course I served grilled leg of lamb, caramelized onions with
apples and marinated asparagus, and roasted parsleyed new potatoes. This
was paired with an amazing red, the name of which escapes me at the
moment.

For dessert I prepared a key lime cheesecake and topped that with a
melange of fresh berries marinated in lime juice and honey and a dollop
of whipped cream. This was served with a crisp champagne.

I gauged what I served on what was bid for the dinner. The winning bid
for the dinner was $600, and I felt it necessary to give them a memorable
dinner that was worth $600. It took a full day of prep and about a half
a day of cooking.

Two of the guests at the dinner party asked me to cater a dinner for them
in their homes, and the host of the party asked me to cater a cocktail
party for 40 or 50 people. At one point, the hostess of the party pulled
me aside and told me "I didn't bid enough!" All in all, I felt the night
was an overwhelming success.


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...
> My church is having a silent auction in a couple weeks and tonight we had a
> meeting discussing the various things that could be auctioned off, and somehow
> I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> six-made by me, of course. So sometime in October, 6 people-who will have
> presumably paid a lot of money, will come to my place for a gourmet feast. Does
> anyone have any great ideas on what i should fix? I thought I could go basic
> with a good pot roast, but now I'm thinking I should do something like poached
> salmon. But I am very open to suggestions.
>
> Sandra
>
Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
red snapper dish for her. It's important to ask questions of your
hostess about food allergies, preferences, etc so as to make sure you're
able to satisfy all the invited guests.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Who's buying the food?

"Ferrante" > wrote in message
...
> Try this menu:
>
> Beluga Caviar, Lobster, Foie Gras and Oyster Veloute served with a
> 1998 Sterling Chardonnay
>
> Truffle Marinated Rack of Lamb with a Roasted Artichoke, Pepper Ragout
> and Crispy Garlic Polenta served with Dehlinger Pinot Noir, Reserve,
> 1997
>
> Salad of Winter Greens, Golden and Red Beets and a Blue Cheese Tartine
>
> "A New Millennium Celebration," Chocolate and Champagne Delight served
> with Iron Horse Brut, Millennium Cuvee, 1994
>
> It's always a winner at my home.
>
> Good luck!
> Mark Ferrante

Who's buying the food?

"Ferrante" > wrote in message
...
> Try this menu:
>
> Beluga Caviar, Lobster, Foie Gras and Oyster Veloute served with a
> 1998 Sterling Chardonnay
>
> Truffle Marinated Rack of Lamb with a Roasted Artichoke, Pepper Ragout
> and Crispy Garlic Polenta served with Dehlinger Pinot Noir, Reserve,
> 1997
>
> Salad of Winter Greens, Golden and Red Beets and a Blue Cheese Tartine
>
> "A New Millennium Celebration," Chocolate and Champagne Delight served
> with Iron Horse Brut, Millennium Cuvee, 1994
>
> It's always a winner at my home.
>
> Good luck!
> Mark Ferrante

Donna Rose wrote:
>
> In article >,
> says...
> > My church is having a silent auction in a couple weeks and tonight we had a
> > meeting discussing the various things that could be auctioned off, and somehow
> > I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> > six-made by me, of course. So sometime in October, 6 people-who will have
> > presumably paid a lot of money, will come to my place for a gourmet feast. Does
> > anyone have any great ideas on what i should fix? I thought I could go basic
> > with a good pot roast, but now I'm thinking I should do something like poached
> > salmon. But I am very open to suggestions.
> >
> > Sandra
> >
> Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
> red snapper dish for her. It's important to ask questions of your
> hostess about food allergies, preferences, etc so as to make sure you're
> able to satisfy all the invited guests.
> --
> Donna


Someone who is genuinely vegetarian doesn't normally fish. Did your
guest eat the fish?

In article >, says...
>
>
> > Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
> > red snapper dish for her. It's important to ask questions of your
> > hostess about food allergies, preferences, etc so as to make sure you're
> > able to satisfy all the invited guests.
> > --
> > Donna
>
>
> Someone who is genuinely vegetarian doesn't normally fish. Did your
> guest eat the fish?
>
Actually I misspoke, I should have said "one of the guests doesn't eat
red meat". Said guest does eat fish however, and did indeed eat the fish
I prepared.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >, says...
>
>
> > Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
> > red snapper dish for her. It's important to ask questions of your
> > hostess about food allergies, preferences, etc so as to make sure you're
> > able to satisfy all the invited guests.
> > --
> > Donna
>
>
> Someone who is genuinely vegetarian doesn't normally fish. Did your
> guest eat the fish?
>
Actually I misspoke, I should have said "one of the guests doesn't eat
red meat". Said guest does eat fish however, and did indeed eat the fish
I prepared.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Donna Rose wrote:
>
> In article >, says...
> >
> >
> > > Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
> > > red snapper dish for her. It's important to ask questions of your
> > > hostess about food allergies, preferences, etc so as to make sure you're
> > > able to satisfy all the invited guests.
> > > --
> > > Donna
> >
> >
> > Someone who is genuinely vegetarian doesn't normally fish. Did your
> > guest eat the fish?
> >
> Actually I misspoke, I should have said "one of the guests doesn't eat
> red meat". Said guest does eat fish however, and did indeed eat the fish
> I prepared.
> --
> Donna


That's good. However some people do call themselves vegetarian but eat
fish and chicken LOL!

Donna Rose wrote:
>
> In article >, says...
> >
> >
> > > Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
> > > red snapper dish for her. It's important to ask questions of your
> > > hostess about food allergies, preferences, etc so as to make sure you're
> > > able to satisfy all the invited guests.
> > > --
> > > Donna
> >
> >
> > Someone who is genuinely vegetarian doesn't normally fish. Did your
> > guest eat the fish?
> >
> Actually I misspoke, I should have said "one of the guests doesn't eat
> red meat". Said guest does eat fish however, and did indeed eat the fish
> I prepared.
> --
> Donna


That's good. However some people do call themselves vegetarian but eat
fish and chicken LOL!

Arri London wrote:


> That's good. However some people do call themselves vegetarian but eat
> fish and chicken LOL!

Kinda like a technical virgin, eh? Everything and
anything but... LOL

Arri London wrote:


> That's good. However some people do call themselves vegetarian but eat
> fish and chicken LOL!

Kinda like a technical virgin, eh? Everything and
anything but... LOL

"Arri London" > wrote in message
...
>
>
> Donna Rose wrote:
>>
>> In article >, says...
>> >
>> >
>> > > Oh, I almost forgot - one of the guests was a vegetarian so I
>> > > prepared a
>> > > red snapper dish for her. It's important to ask questions of your
>> > > hostess about food allergies, preferences, etc so as to make sure
>> > > you're
>> > > able to satisfy all the invited guests.
>> > > --
>> > > Donna
>> >
>> >
>> > Someone who is genuinely vegetarian doesn't normally fish. Did your
>> > guest eat the fish?
>> >
>> Actually I misspoke, I should have said "one of the guests doesn't eat
>> red meat". Said guest does eat fish however, and did indeed eat the fish
>> I prepared.
>> --
>> Donna
>
>
> That's good. However some people do call themselves vegetarian but eat
> fish and chicken LOL!

Like I said, some people will go to great lengths to be identified as
"vegetarian", for what ever reasons.

"Arri London" > wrote in message
...
>
>
> Donna Rose wrote:
>>
>> In article >, says...
>> >
>> >
>> > > Oh, I almost forgot - one of the guests was a vegetarian so I
>> > > prepared a
>> > > red snapper dish for her. It's important to ask questions of your
>> > > hostess about food allergies, preferences, etc so as to make sure
>> > > you're
>> > > able to satisfy all the invited guests.
>> > > --
>> > > Donna
>> >
>> >
>> > Someone who is genuinely vegetarian doesn't normally fish. Did your
>> > guest eat the fish?
>> >
>> Actually I misspoke, I should have said "one of the guests doesn't eat
>> red meat". Said guest does eat fish however, and did indeed eat the fish
>> I prepared.
>> --
>> Donna
>
>
> That's good. However some people do call themselves vegetarian but eat
> fish and chicken LOL!

Like I said, some people will go to great lengths to be identified as
"vegetarian", for what ever reasons.