Menu-03-02-2010

Cooking and Drinking Society

March 2, 2010

Nat Sterling, Chef

“Old Wives’ Tales?” — Chapter 1

Hors d’Oeuvres

Pitted Kalamata Olives (Draeger’s, Tassos)

“Olives are better from the olive bar than the olive jar.”

Charlie’s Curry Dip with Crudités

“The more seasonings, the tastier.”

Dinner

Organic Leafy Greens with Crumbled Goat Cheese (Montchevre) and Light

Champagne Dressing (Girard’s)

“In bulk from the farmer’s market is better than pre-packaged.”

Risotto with Mushrooms

“Always sauté the rice before adding the broth.”

Wild King Salmon á la Herb

“Fresh fish is better than frozen and thawed.”

Pugliese (Grace Baking)

“Fresh baked bread is better than 2 week old frozen and thawed.”

Dessert

Chocolate Fondant

“A pinch of salt brings out the flavor in chocolate.”

Beverages

Wine (selection from eastern Washington and New Mexico)

“The only decent domestic wines are from California and Oregon.”

Coffee (Peet’s half caf — Major Dickenson’s blend)

“Fresh ground coffee is better than coffee ground 2 weeks ago.”