fancy schmancy dinner

"Jo Venus in Hawaii" <[email hidden]> wrote in message
"]news:[email hidden]...
: I'm wondering what are the typical courses for a fancy dinner:
[snipped]
: Menu Amuse bouche: Stuffed mushrooms Soup course: Chestnut and Sherry Soup Salad course: Avocado
: and Prawn Timbales Palate Cleanser: Meyer Lemon Sorbet (. is this the correct order?) Main: Veal
: Marsala OR Veal Saltimbocca ala Romana Sides: Roasted Asparagus and baby potatoes Dessert: Poached
: Pears with ginger cookies (thin crisp little guys)
[snipped]

It all sounds so lovely (and delicious)! Q: Do you plan to serve the amuse bouche w/ an aperitif
before coming to the table? If the prawns are dominant in the timbales, might this be better as the
'fish' course (if desired)? Would avocadoes combined w/ other veg. ingredients become a better
salad? Will the asparagus & potatoes be dressed w/ anything (from nuts to parsley to sauce) other
than butter? Older etiquette books, available at the library, show many variations on
dinners/menus/etc. of the type you wish to prepare and would answer even more questions
authoritatively.

-Mabry-

Quoted message said:

From: [email hidden] (Jo Venus in Hawaii)

Quoted message said:

I'm wondering what are the typical courses for a fancy dinner? I would like to prepare a dinner for
my widowed mother and her best friend. Here's the draft menu I've come up with. Suggestions?
Deletions/additions? I really want to do this up right: Printed menu, nice linens/tableware,
crystal, candles, the whole schmole. I would very much value your commentary.

What a lovely daughter you are to do this for your mama. I can appreciate your desire to provide an
elegant meal but I think you may want to rethink things a bit. You are in the Pac NW?

Instead of these two dishes ---

Quoted message said:

Amuse bouche: Stuffed mushrooms Soup course: Chestnut and Sherry Soup

Serve a cream of wild mushroom soup, garnished with slivered saute'd Chanterlles garnished with
Almond crackers spread with local goat cheese.

Quoted message said:

Salad course: Avocado and Prawn Timbales

This sounds delicatable. Go for it.

Quoted message said:

Palate Cleanser: Meyer Lemon Sorbet (. is this the correct order?)

Skip this dish, and serve instead more spring water garnished with lemon.

Quoted message said:

Main: Veal Marsala OR Veal Saltimbocca ala Romana

I'd opt for a fish dish such as fillet of line caught salmon on a bed of sauteed baby spinach [with
a bit of pureed garlic and sweet butter] with a fresh tomato/basil concasse garnish .

Quoted message said:

Sides: Roasted Asparagus and baby potatoes

If you do the baby spinach, then you can skip the asparagus.

If you want to get fancy, then this is what I would do. Bake a couple small garnet yams. Bake a
couple yukon golds. Mash them up in separate bowls season tastily with butter, salt and pepper. Take
a pastry bag with a star tip and make some pretty sides to your main dish. These can be made
slightly before hand and reheated.

Quoted message said:

Dessert: Poached Pears with ginger cookies (thin crisp little guys)

No offense, but we are pretty much out of fresh Pear season. How about Cream Brulee? Dunno anyone
that doesn't love that! Serve with your ginger cookies.

Quoted message said:

I would ordinarily try to pair wines with my courses, but these lovely ladies don't drink much.

My elder friends love Clos du Bois Sauvignon Blanc...so you might consider having a bottle or two of
that handy.

Ellen

"Jo Venus in Hawaii" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm wondering what are the typical courses for a fancy dinner? I would like to prepare a dinner
for my widowed mother and her best friend. Here's the draft menu I've come up with. Suggestions?
Deletions/additions? I really want to do this up right: Printed menu, nice linens/tableware,
crystal, candles, the whole schmole. I would very much value your commentary.

Menu Amuse bouche: Stuffed mushrooms Soup course: Chestnut and Sherry Soup Salad course: Avocado
and Prawn Timbales Palate Cleanser: Meyer Lemon Sorbet (. is this the correct order?) Main: Veal
Marsala OR Veal Saltimbocca ala Romana Sides: Roasted Asparagus and baby potatoes Dessert: Poached
Pears with ginger cookies (thin crisp little guys)

I would ordinarily try to pair wines with my courses, but these lovely ladies don't drink much. So
I will serve a bit of sparkling wine in a celebratory spirit, and then sparkling water/still water
and coffee/tea at the end.

comments very much appreciated, Jo Venus (currently in the Pacific Northwest but soon to return
to Hawaii)

Your menu looks very good indeed. I would not make any changes to it except move the salad to the
last position, just before the dessert. I'm just old-fashioned enough to prefer it. You dishes will
go together very well. It looks like you put a lot of thought into it! Oh, just personal, but I'd
prefer the Saltimboca! <g>

Charlie

On Fri, 02 Jan 2004 10:07:11 GMT, "Charles Gifford"
<[email hidden]> wrote:

Oh, just personal, but I'd

Quoted message said:

prefer the Saltimboca! <g>

Charlie

Oh, a man after my own heart! I love Saltimboca! I had the best one about 20 or more years ago, here
in some restaurant in the DC area. I can't for the life of me remember which restaurant. But I have
idolized this dish ever since.

I had Saltimboca at a restaurant near Santa Cruz, CA a few years back. Or what they called
Saltimboca. Nothing like the orignal one I had. The one I had originally was much simpler than this
overdone piece of feel smothered with ham and cheese. I felt betrayed.

Guess I will have to make it myself. Charlie, you have a good restaurant in mine that makes it in
San Diego? I might be coming through there on my way back up to northern California, in early to mid
February. Maybe we could get a group together to go out to dinner if I come through that way.

Christine

Just a postscript. If you are serving the stuffed mushrooms at table,
perhaps their being entitled 'appetizer' would be better on your written
menu.
"Mabry" <[email hidden]> wrote in message
news:uO3Jb.177579$J77.74847@fed1read07...
:
: "Jo Venus in Hawaii" <[email hidden]> wrote in message "]news:[email hidden]...
: : I'm wondering what are the typical courses for a fancy dinner:
: [snipped]
: : Menu Amuse bouche: Stuffed mushrooms Soup course: Chestnut and Sherry Soup Salad course: Avocado
: : and Prawn Timbales Palate Cleanser: Meyer Lemon Sorbet (. is this the correct order?) Main: Veal
: : Marsala OR Veal Saltimbocca ala Romana Sides: Roasted Asparagus and baby potatoes Dessert:
: : Poached Pears with ginger cookies (thin crisp little guys)
: [snipped]
:
: It all sounds so lovely (and delicious)! Q: Do you plan to serve the amuse bouche w/ an aperitif
: before coming to the table? If the prawns are dominant in the timbales, might this be better as
: the 'fish'
course
: (if desired)? Would avocadoes combined w/ other veg. ingredients become a better salad? Will the
: asparagus & potatoes be dressed w/ anything (from nuts to parsley to sauce) other than butter?
: Older etiquette books, available at the library, show many variations on dinners/menus/etc. of the
: type you wish to prepare and would answer
even
: more questions authoritatively.
:
: -Mabry-
:
:
:
:

Christine Dabney said:

On Fri, 02 Jan 2004 10:07:11 GMT, "Charles Gifford" <[email hidden]> wrote:

Oh, just personal, but I'd

Quoted message said:

prefer the Saltimboca! <g>

Charlie

Oh, a man after my own heart! I love Saltimboca! I had the best one about 20 or more years ago,
here in some restaurant in the DC area. I can't for the life of me remember which restaurant. But
I have idolized this dish ever since.

I never see that on the menu, guess I don't go to Italian restaurants very often. Maybe I'll make
that soon, I haven't made it since I screwed it up horribly a few years ago. I'm not much of a
measurer to start with, then the sage kinda tumbled out of the jar in a lump. Plenty of it. Oh well,
took some off and that should be fine.

It was not fine. Take my word for it, too much sage is TOO MUCH. Chicken tasted like gritty dirt.

We are talking about chicken saltimboca, aren't we? Or maybe veal?

nancy

Thank you everyone for your comments and suggestions. I should have made it clear, however, that I
will not be cooking the dinner in the PNW, but rather, in Fresno, California, where my mother lives.
Although I love the creme brulee idea, I am trying to encourage my mother to enjoy fruit for dessert
(she has type II diabetes which is pretty well controlled *so far* through nutrition and exercise).
I realize that this is not the optimal time for pears, but hey, they're in the market, and they
taste OK to me :-) The 'girls' also will likely not drink much, if at all, so wine wouldn't be
appropriate although as I said, I will have sparkling wine -- more for me than for them! They'll be
hitting the sparkling water con limone with wild abandon tho <g>.

As for the saltimboca, I do think I will go for that. I would encourage anyone making it to not
bother with dried sage, it just doesn't cut it! I planted an herb garden for my mother a few years
ago which she maintains so that her loving daughter can cook for her (and back then, my father too)
with fresh herbs straight from the back garden. And although she doesn't use them much herself,
their presence has encouraged her on occasion to add a snippet of this and that to her cookery.

Thanks again, you are a very generous crowd.

Jo Venus, soon to be off to the wilds of Fresno

"Christine Dabney" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Fri, 02 Jan 2004 10:07:11 GMT, "Charles Gifford" <[email hidden]> wrote:

Oh, just personal, but I'd

Quoted message said:

prefer the Saltimboca! <g>

Charlie

Oh, a man after my own heart! I love Saltimboca! I had the best one about 20 or more years ago,
here in some restaurant in the DC area. I can't for the life of me remember which restaurant. But
I have idolized this dish ever since.

I had Saltimboca at a restaurant near Santa Cruz, CA a few years back. Or what they called
Saltimboca. Nothing like the orignal one I had. The one I had originally was much simpler than
this overdone piece of feel smothered with ham and cheese. I felt betrayed.

Guess I will have to make it myself. Charlie, you have a good restaurant in mine that makes it in
San Diego? I might be coming through there on my way back up to northern California, in early to
mid February. Maybe we could get a group together to go out to dinner if I come through that way.

Christine

Hi Christine! There used to be a very good Roman-style restaurant here in Sandy Eggo. Unfortunately
someone drove a car through the front window and into the dining room. It is no longer in business.
<sigh> I don't know of any other that does it well. I'll check and see. There are a couple of older
places I haven't visited for a while and a bunch of new ones in Little Italy that I haven't visited
at all! Give us a hoot if you get down this way. I'd love to see you again!

Charlie

On Fri, 02 Jan 2004 09:34:06 -0500, Nancy Young

Quoted message said:

I never see that on the menu, guess I don't go to Italian restaurants very often. Maybe I'll make
that soon, I haven't made it since I screwed it up horribly a few years ago. I'm not much of a
measurer to start with, then the sage kinda tumbled out of the jar in a lump. Plenty of it. Oh
well, took some off and that should be fine.

It was not fine. Take my word for it, too much sage is TOO MUCH. Chicken tasted like gritty dirt.

We are talking about chicken saltimboca, aren't we? Or maybe veal?

nancy

Either one.

And Nancy, the sage is supposed to be fresh sage leaves, not dried. Just a leaf or two on top of the
cutlet. Not like you did.

Then, it doesn't overpower, just adds a wonderful taste.

Christine

Christine Dabney said:

On Fri, 02 Jan 2004 09:34:06 -0500, Nancy Young

Quoted message said:

I never see that on the menu, guess I don't go to Italian restaurants very often. Maybe I'll make
that soon, I haven't made it since I screwed it up horribly a few years ago. I'm not much of a
measurer to start with, then the sage kinda tumbled out of the jar in a lump. Plenty of it. Oh
well, took some off and that should be fine.

It was not fine. Take my word for it, too much sage is TOO MUCH. Chicken tasted like gritty dirt.

We are talking about chicken saltimboca, aren't we? Or maybe veal?

Quoted message said:

Either one.

And Nancy, the sage is supposed to be fresh sage leaves, not dried.

Dried is fine.

Quoted message said:

Just a leaf or two on top of the cutlet. Not like you did.

No [censored], the whole point of the story was that it was an accidental overdose.

nancy

Charles Gifford said:

"Jo Venus in Hawaii" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I'm wondering what are the typical courses for a fancy dinner? I would like to prepare a dinner
for my widowed mother and her best friend. Here's the draft menu I've come up with. Suggestions?
Deletions/additions? I really want to do this up right: Printed menu, nice linens/tableware,
crystal, candles, the whole schmole. I would very much value your commentary.

Menu Amuse bouche: Stuffed mushrooms Soup course: Chestnut and Sherry Soup Salad course: Avocado
and Prawn Timbales Palate Cleanser: Meyer Lemon Sorbet (. is this the correct order?) Main: Veal
Marsala OR Veal Saltimbocca ala Romana Sides: Roasted Asparagus and baby potatoes Dessert: Poached
Pears with ginger cookies (thin crisp little guys)

Quoted message said:

>comments very much appreciated,

Jo Venus (currently in the Pacific Northwest but soon to return to Hawaii)

Your menu looks very good indeed. I would not make any changes to it except move the salad to the
last position, just before the dessert. I'm just old-fashioned enough to prefer it. You dishes
will go together very well. It looks like you put a lot of thought into it! Oh, just personal, but
I'd prefer the Saltimboca! <g>

Charlie

yes, isn't that a lovely menu indeed!... i would also prefer the saltimbocca because i wouldn't like
a sweet dish (veal marsala) there. maybe, i would move the sorbet at the end of dinner, right before
the dessert. regarding the wine its a great idea: you can go with a light white wine (like prosecco
or even champaigne) all throughout the meal.

ciao, anna maria

www.annamariavolpi.com

Christine Dabney said:

On Fri, 02 Jan 2004 10:07:11 GMT, "Charles Gifford" <[email hidden]> wrote:

Oh, just personal, but I'd

Quoted message said:

prefer the Saltimboca! <g>

Charlie

Oh, a man after my own heart! I love Saltimboca! I had the best one about 20 or more years ago,
here in some restaurant in the DC area. I can't for the life of me remember which restaurant. But
I have idolized this dish ever since.

I had Saltimboca at a restaurant near Santa Cruz, CA a few years back. Or what they called
Saltimboca. Nothing like the orignal one I had. The one I had originally was much simpler than
this overdone piece of feel smothered with ham and cheese. I felt betrayed.

Guess I will have to make it myself. Charlie, you have a good restaurant in mine that makes it in
San Diego? I might be coming through there on my way back up to northern California, in early to
mid February. Maybe we could get a group together to go out to dinner if I come through that way.

Christine

saltimbocca are extremely simple... if you get good veal scaloppine...

annamariavolpi.compage11.htmlOpen ↗

2 oz (60 gr) flour salt 4 veal scaloppini slices, about 1 lb (approximately 450 gr) 4 prosciutto
slices, approximately 3 oz (90 gr) 4 leaves of fresh sage 2-3 tablespoons extra-virgin olive oil 3
tablespoons (40 gr) butter pepper
1/2 cup dry white wine

Put the flour in a large plate, add a pinch of salt. Dredge the veal slices in the flour, so that
they are all well covered on both sides. Shake away the excess flour. Place a slice of prosciutto
and a leaf of sage on each meat piece. Fix the three together with a toothpick. In a large frying
pan put the oil and the butter, and turn the heat to medium. When the butter starts foaming, place
the meat in the pan, add salt and pepper, and fry gently on both sides until light brown. Add the
wine, turn the heat to medium high, and let the wine evaporate. Place the saltimbocca on individual
plates, covering the slices with the sauce and serve warm.

ciao,

anna maria

www.annamariavolpi.com

Nancy Young said:

Christine Dabney said:

On Fri, 02 Jan 2004 10:07:11 GMT, "Charles Gifford" <[email hidden]> wrote:

Oh, just personal, but I'd

Quoted message said:

prefer the Saltimboca! <g>

Charlie

We are talking about chicken saltimboca, aren't we? Or maybe veal?

nancy

chicken saltimbocca? you mean with sliced chicken breast? saltimbocca are veal scaloppine.

ciao,

anna maria

www.annamariavolpi.com

Nancy Young said:

Christine Dabney said:

Nancy Young

Quoted message said:

Quoted message said:

Quoted message said:

I never see that on the menu, guess I don't go to Italian restaurants very often. Maybe I'll
make that soon, I haven't made it since I screwed it up horribly a few years ago. I'm not much
of a measurer to start with, then the sage kinda tumbled out of the jar in a lump. Plenty of it.
Oh well, took some off and that should be fine.

It was not fine. Take my word for it, too much sage is TOO MUCH. Chicken tasted like
gritty dirt.

We are talking about chicken saltimboca, aren't we? Or maybe veal?

Quoted message said:

Either one.

And Nancy, the sage is supposed to be fresh sage leaves, not dried.

Dried is fine.

Quoted message said:

Just a leaf or two on top of the cutlet. Not like you did.

No [censored], the whole point of the story was that it was an accidental overdose.

charming.

lea b said:

Nancy Young said:

Christine Dabney wrote:

Quoted message said:

Quoted message said:

Quoted message said:

And Nancy, the sage is supposed to be fresh sage leaves, not dried.

Dried is fine.

Quoted message said:

Just a leaf or two on top of the cutlet. Not like you did.

No [censored], the whole point of the story was that it was an accidental overdose.

charming.

Chris will laugh when she reads this, she knows I'm kidding. Mind your own business.

nancy

Nancy Young said:

lea b wrote:

Quoted message said:

Quoted message said:

charming.

Chris will laugh when she reads this, she knows I'm kidding. Mind your own business.

nancy

Nancy is ALWAYS soooo mean to me....... 😉

Christine

"Christine Dabney" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charlie, you have a good restaurant in mine that makes it in San Diego? I might be coming through
there on my way back up to northern California, in early to mid February. Maybe we could get a
group together to go out to dinner if I come through that way.

Christine

Christine, my messages aren't showing up on my server so I can't tell if my reply went through or
not. I hope it did! If it didn't I'll try again!

Hugs, Charlie

Charles Gifford said:

"Christine Dabney" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charlie, you have a good restaurant in mine that makes it in San Diego? I might be coming through
there on my way back up to northern California, in early to mid February. Maybe we could get a
group together to go out to dinner if I come through that way.

Christine

Christine, my messages aren't showing up on my server so I can't tell if my reply went through or
not. I hope it did! If it didn't I'll try again!

Hugs, Charlie

Yes it did, Charlie. If I get through that way, I will let you know. It would be nice to see
people again.

Christine

"Charles Gifford" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Christine Dabney" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Fri, 02 Jan 2004 10:07:11 GMT, "Charles Gifford" <[email hidden]> wrote:

Oh, just personal, but I'd

Quoted message said:

prefer the Saltimboca! <g>

Charlie

Oh, a man after my own heart! I love Saltimboca! I had the best one about 20 or more years ago,
here in some restaurant in the DC area. I can't for the life of me remember which restaurant.
But I have idolized this dish ever since.

I had Saltimboca at a restaurant near Santa Cruz, CA a few years back. Or what they called
Saltimboca. Nothing like the orignal one I had. The one I had originally was much simpler than
this overdone piece of feel smothered with ham and cheese. I felt betrayed.

Guess I will have to make it myself. Charlie, you have a good restaurant in mine that makes it
in San Diego? I might be coming through there on my way back up to northern California, in
early to mid February. Maybe we could get a group together to go out to dinner if I come
through that way.

Christine

Hi Christine! There used to be a very good Roman-style restaurant here in Sandy Eggo.
Unfortunately someone drove a car through the front window and into the dining room. It is no
longer in business. <sigh> I don't know of any other that does it well. I'll check and see. There
are a couple of older places I haven't visited for a while and a bunch of new ones in Little Italy
that I haven't visited at all! Give us a hoot if you get down this way. I'd love to see you again!

Charlie and Christine, I was in San Diego three years ago for a convention. I stayed at the Radisson
Harbor View hotel and within walking distance were several very good Italian restaurants. I think
they were on India street. Hopefully one of these hasn't been driven into recently.

Is that Little Italy?

Susan B.