624793 Wed Jun 03 09:14:16 -0700 2009 5 31 Home Cooking 0 4738845 I'm planning a classy dinner for my boyfriend on Saturday, and I was wondering if anyone had suggestions for food/wine pairings... I also wanted to see if I could get a general estimate of how long it would take to prepare everything. This is my TENTATIVE menu, but I know I should probably change some things because they don't go well together - let me know what you guys think! Appetizer: Warm Brie & Fuji Apple Salad with Mixed Greens & Balsamic Vinagrette Starter: Grilled Shrimp and Avocado Ceviche Main Course: Seared Scallops with Risotto, with a side of Grilled Asparagus Dessert: Chocolate Covered Strawberries I have no idea what wines to get that would go well with the dishes. I'm also questioning the Shrimp/Avocado Ceviche, is it too seafood heavy since I'm serving scallops too? I couldn't think of another starter that would be appropriate. I was planning to do the strawberries in the morning and just let them harden in the refrigerator, and hopefully put together everything else in 3-4 hours. We're not big dessert people so I decided to do something light and simple, but any fun after dinner drinks that you would recommend? Any feedback would be appreciated, thanks! Wed Jun 03 09:14:16 -0700 2009 339897 wobbly213 1 4738895 Not good programming to have strawberries twice in the menu. Either start or end with them, not both. Nothing wrong with an all seafood menu. For your wine, I'd like Chablis, Premier Cru preferably. (this is a wine from France. There is no Chablis from anywhere else.) Another that would be delicious is a dry Vouvray from the Loire Valley. Wed Jun 03 09:31:06 -0700 2009 4738845 52499 ChefJune 2 4738903 Agreed about two sets of strawberries. Have you ever made chocolate-covered grapes? I can send a recipe. It sounds weird, but they are amazing, are easier to eat than strawberries, and would be really fun served with an ice wine or other dessert wine. I agree with you that the ceviche isn't quite the right thing, not just because of the seafood, but also because I don't see the flavors working with everything else. Perhaps a nice springy soup? A cool cucumber avocado or perhaps a blended spring pea soup? Or cream of spinach? Or maybe even a cream of asparagus, and skip the asparagus on the side of the risotto? Wed Jun 03 09:35:17 -0700 2009 4738895 87249 katecm 2 4738906 Good call, I didn't realize I had strawberries twice... could I do a warm brie salad with mixed greens and candied pecans maybe? Wed Jun 03 09:35:34 -0700 2009 4738895 339897 wobbly213 3 4738943 That would work. I like the addition of a fruit, though. Actually, grapes might be nice here, or fresh figs - or just see what fruit looks good. If you want to try to chocolate grapes, here they are: Chocolate Grapes Makes 3 cups You can make (and eat) these in minutes. Adapted from "Happy in the Kitchen," by Michel Richard (Artisan, 2006). 1 pound stemmed and chilled seedless grapes 4 ounces 60 percent semisweet chocolate, melted, at body temperature 1 to 2 tablespoons unsweetened cocoa powder Wash and dry the grapes well; place in a large bowl. Line a large baking sheet with a silicone mat or parchment paper. Add the melted chocolate to the grapes, 1 tablespoon at a time, carefully scraping down the sides of the bowl and stirring through the center of the grapes so that they are evenly coated. As the chocolate begins to set (which will be almost immediately), place the cocoa powder in a small strainer and sift the powder, little by little, over the surface of the grapes. Gently toss or stir the grapes as you continue to sift until all of the grapes are well coated and separated. Spread the grapes on the baking sheet, cover with plastic wrap and refrigerate until the chocolate has completely set, or up to 1 day. Wed Jun 03 09:44:30 -0700 2009 4738906 87249 katecm 4 4739417 You could always do an assortment of grapes, strawberries and... candied ginger. My favorite thing to chocolate dip and eat. Then extra fruit lying around the house is always nice. http://shecraves.typepad.com/my_weblog/2006/01/sassy_easyjust_.html I love seafood, so the more there is the better. Plus, ceviche you can make ahead and will save you sometime. Make it the morning of, the same time you make your chocolate-dipped treats. As for wine pairings: You could keep it really simple and stick to a bubbly the whole meal. That way you don't have to buy three or four bottles. Prosecco (I like Jeio Bisol) or Cava (Marques de Gelida is a great price point). Local sparkling from Jeriko is mighty tasty and decent in price point, too. Otherwise, stick to bubbly for first two courses (even if you do a soup, which btw, may be great with a little seafood garnish -- i.e. cuke OR pea OR whatever lovely and green soup with a shrimp or crab garnish. just a bit) Then for the risotto I concur on the previous Chablis rec. Also consider a good dry Riesling. Not the sweet stuff. A friend turned me on recently to a Helmut Hexamer Quartzit Riesling. Complemented sweet tender shellfish. And prob wouldn't clash with aspragus, which is notoriously hard to pair. Sounds like a marvelous feast. Eat well! Wed Jun 03 11:49:23 -0700 2009 4738943 20572 wasabi