Ok, my final project in Hot Foods Production is due on Tuesday. We had to design a 7-course meal for 50 people with wine pairings for the major courses. I received a special dispensation from the chef to do something a little different, and I’m doing Micro-brewery beer pairings with the meals instead. Included in the project is production schedules, costings, and all kinds of paperwork to make this a “project”.
Hell yeah! It all sounds delicious, besides, you’re serving enough booze with the meal to make darn sure they’re happy! Please remember, beer is usually higher in alcohol content than wine. They ought to be in real good shape to leave you an enormous tip.
If that’s a sample menu, I’d be there in a heartbeat.
Not sure about the wilted spinich; is there a particular reason that it need be wilted?
Pomegranate, YUM!
(And a discount for Dopers, right? I do leave a generous tip. )
A concentrated (reduced in volume by heat) sauce whose predominant flavour is balsamic vinegar. Balsamic vinegar is a cask-aged red wine vinegar from Moderna. Good ones cost $200 a bottle. I prefer sherry vinegar myself.