I am turning into a marshmellow during this sh*t ECQ so I decided to host a virtual dinner party. All invited except critics Pre-dinner cocktails - martinis, daiquiris for ladies & rainbows ( don’t drink don’t attend) Soup - Australia lobster bisque with cognac Salad artichoke hearts whatever else you want Main- Dover sole or Barramundi Main-porterhouse steak or NZ lamb chops (Sorry vegans hold their own party) Vegetables - bring your own Me - Huge Idaho baked potato (Morton’s style) stuffed with butter sour cream chives bacon bits Wine California or Australia reds, New Zealand whites Desserts - key lime pie, Belgium chocolates After dinner drinks - see the bar, 10 to choose from Cigars - sorry no smoking, no drugs ENJOY WEAR YOUR MASK
I prefer my Swiss cheese Fondue with Swiss Fendant (white wine) and some Kirsch (cherry brandy). And no mask. But thanks anyway for the invitation.. Gesendet von meinem SM-N950F mit Tapatalk
Could have been the Lamb chop. Not my favorite but Pat did have steak, yum yum. I can offer some Baskin Robbins French Vanilla ice cream with a large dose of Canadian maple syrup. (Belch Belch)
as a consolation I will make you a couple of actual mini key lime pies and bring them to you saturday. N/C
@PatO ; perfect dinner for me ... I'll bring some Ricard for the "pre-dinner cocktails" if you don't mind ?!... @NowandThen ; might be not easy to find (Swiss) cheese for a fondue moitié/moitié in Dumaguete ?...have you try to put cognac i/o kirsch I've learned it from a restaurant in Verbier, yumi !
True. Moitié/Moitié (Gruyère/Vacherin cheese) Fondue not availabe in Dumaguete. But WhyNot sells another Fondue mixture. Yes, Kirsch I like also. But we don't put in the Fondue. But you can also if you want to. Cognac on the other hand is a bit unusual. BTW, nothing wrong with the menue of PatO. I was just joking. Gesendet von meinem SM-N950F mit Tapatalk
You can buy Gruyerè in Robinson’s sometimes and often in Belcris. I’ve just never seen Appenzeller which is required for the recipe I use. Kirsch is nice for cleansing the palette but for making fondue I prefer Prosecco or other sparkling white wine. I think Why Not? has the standard Gerber fondue in a box, which is okay if you’re desperate. Wish they had raclette cheese though.
