GOOD TIMES & AMAZING FOODFALL AND WINTER OF 2010

Season’s Eating

Starting with our Halloween Table

The Menu

On October 30, 2010 Kristin and Kevin joined us for a haunting Halloween dinner party. The cocktails and food were chillingly delicious.

Witching Hour

Cocktail Hour and the Pina Ghouladas were so spookily delicious that…I forgot to take pictures of dinner however, here are close ups of our appetizers

Petrified Cheese Log with Blackberries

Fingers and Toes with Rosemary and

Guinness Honey Mustard

P.S. The theme was a Golden Vineyard Thanksgiving

Click icon to add pictureOn

November 24, 2010 the family

gathered at our house

for…

Our Thanksgivin

g Extravaganz

a!

The spread included a beautiful antipasti platter

Roasted Shrimp Cocktail with Tomatillo Sauce and Chestnut

Artichoke Pate

Cocktail Hour

Amuse Bouche Preparation

The finished product

Amuse Bouche ~ Oeuf Mimosa

(Mustard Deviled Quail

Eggs with Smoked Salmon, Dill & Capers)

The Dining Room is ready

First Course San Marzano Marinara over

Gomitoni

Almost dinner time

The Main Course

The dinner portion of the menu

Sage Butter-Roasted Turkey with Cider Gravy

Ciabatta Stuffing with Chestnuts and Pancetta

Green Bean Casserole with Crispy Onion Topping

Vinegar & Garlic Braised Brussels Sprouts

Creamy Mashed Potatoes Sweet Potato Casserole

Yiddish Carrots Mashed Turnips and Sautéed

Onions Le Sur Peas

Cranberry Relish

One sweet finish

Dessert Mince Pie

Cranberry Apple Pear Crisp

Pumpkin Pecan Bread

German Chocolate Bunt Cake

Homemade Pumpkin Ice

cream Fresh Whipped Cream scented

with Grand Marnier

New Year’s Eve

We enjoyed spending New Year’s Eve at

home creating culinary delights

with Craig. Cocktail hour was fun and

fabulous, dinner rich and savory.

New Year’s meets Mardi Gras tablescape.

Craig’s delicious creamy mushroom filled puff pastry

An overview of all the appetizers

Cocktail Time!

The Soda Pop Shop Trio

Tiny Chocolate

Milk Shakes, Pepper jack

Cheese Burgers and Bistro Fries

Mini Grilled Cheddar

Cheese on Rye with Tomato Soup for dipping

Carrot Ginger Soup

served in Egg Cups

with Skewered

Lobster Tail

Braised Veal Shank

The main course

consisted of braised veal

shanks served with a blend of white &

sweet mashed potatoes,

roasted fennel & Brussels sprouts.

THANK YOU FOR VIEWING OUR PRESENTATION. CAN’T WAIT FOR MORE

FOOD AND FUN IN 2011!

The End