Okay, give me some hints!

[mrdutton]

New Year's Eve menu is heavy HORSEDOUVERS -

Hickory smoked ham slices
Country Ham - Edwards Surrey County
Cheddar Cheese Bisquits for the ham
Dijon Mustard
Spicy Brown Mustard
Lump BLUE Crabmeat Imperial (Appetizer, not an entre)
Asigo Cheese
Guyere Cheese
Port Salut
Slivers of Parmesano-Reggiano
Carrs water crackers
Small slices of Rye and Wheat Bread
Rye Crackers

Champagnes and sparklers that are available:

Dom, J, Krug, Schramsberg, Perrier-Jouet, Prosecco.

Also have lots of oaky Cali Chardonnay that I want to get rid of. (Should I offer a bottle to each guest and then let them suffer later?)

I have Burgess Zin, Burgess Cabernet, Cline Zin, a couple of wines from the Midi, some Bordeaux, some GSM, and some other good stuff. Plus a little bit of the 2000 Beaujolais is still hanging around.

Guess I should hide all of that, eh?

What would you suggest? (I am trying to clean house here a bit)

(IK - send e-mail if something caught your attention and we'll hold onto it! GRIN)

Can't wait for answers to this one........