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.”