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+--- Thread: Dinner w/Chateaunuef du Pape (/thread-78.html)
- Hal - 01-10-2002
I'm planning to open a vertical of Chateaunuef du Pape "Les Cailloux" '97, '98 and '99 for a small dinner party.
Any of you "foodies" have suggestions for the menu?
- Bucko - 01-10-2002
Carole's forty fart bistro chicken is a heavenly match. We have it at least once a month.
- Hal - 01-10-2002
Bucko, thanks for the prompt reply.
Forgive my cluelessness, but I'm not familiar with this dish. I have a feeling I'm not going to find it Mastering the Art of French Cooking or Larousse Gastronomique. I would love to try it if you would be kind enough to point me to the recipe.
Regards
- Innkeeper - 01-10-2002
Lamb kebabs that people could eat off the stick while sipping CDP sounds like fun.
- Bucko - 01-10-2002
LOL! Yeah, I'll try to remember to post the receipe. It has 40 cloves of garlic in it, thus the nickname......
- Hal - 01-11-2002
Bucko, the forty clove of garlic chicken is certainly something I can deal with. Never mind about the recipe, I'll wing it. Innkeeper, lamb is one of our favorites and also a good suggestion. A braised shank might has more appeal for me than the kebabs.
I think I've got the right direction.
Thank you both for the tips.
This event won't happen for a few weeks, but until then, there's a lot of wine out there to taste.
- Thomas - 01-11-2002
I'd go with the lamb, and add the forty cloves to it...
- Hal - 01-14-2002
OK. Braised lamb shank with 40 cloves of garlic.
- Thomas - 01-14-2002
One of my favorite foods...