Hi guys.
This sounds great to us we're happy to host!

So, how is Saturday, January 10th at 7pm for all?

I think you've all been here, but just in case we're at 1280 S 2nd Street West, just 1 block EAST of the Good Food Store and Russell on the corner of 2nd & Inez. We're xeriscaping in our yard, so look for the 15 cubic yards of shredded cedar.

Let's talk menu as the day gets closer. I have a great persian cookbook to share, too.
Xo
G&j

and I'm googling "persian beverages" at 10:07 on a Tuesday night...

Though strictly banned some time after the Islamic Revolution of 1979, alcoholic beverages may be readily available in Iran, but they are not openly available. The most common beverage is called aragh-e keshmesh, which is domestically produced, with the best variety available in the province of Qazvin. Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia. Some domestic varieties of vodka are available, but cannot be easily obtained (the brand "55"). Beer is the third most common alcoholic beverage, with much of it imported from northern Europe via Turkey. As with vodka, domestic beer is available, but not easily obtained. Other imported liquors such as Scotch whisky, gin, and higher quality vodkas from Poland are available in some major cities, but at a much higher cost (typically even more expensive than the Western average) and as such are considered luxury items.

Wine has been a major part of Iranian culture since ancient times, and this tradition has continued despite current governmental restrictions. The major wine-producing centers of Iran are Qazvin, Orumiyeh, Shiraz, and to a lesser extent, Isfahan. Red wine is the most common variety and also the most popular, with white wine also enjoying a strong position in the north. Wine-producers are often, but not always, either of Armenian or Zoroastrian background, as non-Muslim minority groups are entitled the right to produce wine (and other alcoholic beverages) for their own use. Though it is illegal for them to sell wine to other Iranians (and to foreign visitors), this rule may not be followed and their wine may be obtained in those parts of the country where it is produced or distributed. The Armenian producers of Orumiyeh and Isfahan are, in particular, renowned for their sweet, sparkling red wines.

and the winner is . . .

Persia!

We're meeting the 2nd Saturday in January - that's January 10th, yo.

Gita & Jason are hosting. Bless them.

Post your comments with any helpful links, recipes, and what you plan on making.

There was some discussion on Sunday about whether we should focus on pairing non-regional wines for the sake of flavor, or staying true to the region itself and bringing traditional beverages.

What are your thoughts? Please post.

Okay so I havent figured out the text and picture thing yet but yum Chocolate and Chicken...

The wines were fabulous, my favorite was the Nora and the Borsao.

Margot was really into the Cava.

Food Friends and WIne..What Could Be Better?

Perhaps next time they would let us host on the train from Yellowstone to Seattle?







Our Fab Hostess!

More pics too come...

Success! (except for the drinking in moderation part)

Maybe next time.

We had such a great time eating good food and drinking good wine with all of you. Amazing.

I'm glad the dog only barfed once and that Yogesh's eyebrows were only slighly man-scaped. . . . Crises averted.

I'll post again soon with the final menu and photos. If you have pics feel free to email them to me. OR, you could post them on your OWN!

Thanks to everyone for making such great food and providing Ted and I with yet another opportunity to celebrate living in Missoula.

Salut!

A List Revised

Mela can come! And MAYBE Yogesh. That puts us at 10 possibly 11. Good stuff. Megs and Peter will be out of town, but are excited to help us plan the next one. . . .

German Octoberfest?
Italy?

Mmmmmm.

Empanadas!

I'm going to use the recipe that doesn't start by calling for two cups of lard. The stuffing will be tuna and olive since the beef and olive recipe I found is apparently Argentinian. Wine ... I'll look for one of Food & Wine's recommendations -- an Albarino? -- because I don't think I've ever had it. Otherwise, a Sauv-Blanc blend.

The A List.

Not to be confused with "The A Team."
So far Marcy & Freddy, Gita & Jason, Keila (we'll miss you, Brock), Nici & Andy, and Ted & Anne are underwriting the second installment of international food eating. I'm afraid Nici & Andy will only be able to stay for the tapas portion of the evening, however. I don't think Mela can make it and Meg and Peter may be going out of town. Just wanted to keep you all posted so we know how much food to make and wine to buy!

We'll see you 9 rock stars on Saturday!

LadyDena is Gita

last blog for Gita & Jason, must've interfaced w/ a blog w/ set up for my sis prior to a trip. ladydena will NOT BE ATTENDING unfortunately...g&j

Hey Foodies.
We're going to bring Chilaquiles w/ Manchego, Sangria and a fabulous spanish wine. So looking forward to it! g

Menu me, people.

It's time to get the menu dialed!

Ted and I will prepare:

Ham and Goat Cheese Empanadillas for our tapas which we'll pair with a Cava and Chicken with Catalan Picada.

Ted made that chicken dish for my birthday last year and it blew my mind. I can't wait for all of you to try it.

So, come on! Log in, sign up for your dish, and let's get this party started!

Previous Endulgances

Here are some pics from our last wine dinner. Well Okay they are just of the wine bottles that I picked out of the garbage so that we could see what we drank. I think they may be the only evidence of our fabulous night.

Who's in charge of this thing, anyway?

So, I've been utterly delinquent in posting the Spanish menu. Marcy, Freddy, Cooper, Ted and I had a great time a couple weeks ago sitting on our deck talking about Spanish food and sampling delicious Spanish wine (Cooper preferred the tempranillo). After much discussion, and even more wine we thought splitting the menu between tapas and main dishes seemed the most reasonable.

Therefore, Marcy and Freddy will bring one tapas and one main dish and their accompanying wines. The same goes for Ted and I - one tapas and one main dish . . . with wine. That leaves Mela (Yogesh is gone - bummer), Nici & Andy, Megan & Peter, Jason & Gita, Jen & Jeff, and Keila (newly invited, whose hubby Brock will join us after he finishes school in Vancouver in December. Yay, Brock!). We need one dish and one bottle of wine per person. Coming as a couple? Two dishes and two bottles of wine or the most appropriate accompanying beverage. We will also need a dessert or two. So, if you feel inspired in that arena, by all means . . . claim it!

This leads me to make suggestions on dishes and/or ingredients that Marcy, Freddy, Cooper, Ted and I thought seemed the most appropriate (Cooper was especially opinionated during our spirited discussion) in terms of availability and taste. We thought the following things sounded particularly luscious:

• fried manchego - or anything with manchego in it;
• gazpacho;
• salt cod fritters with spinach;
• sizzling chili shrimp;
  
• tuna stuffed peppers;
• empanadas;
• sweet peppers stuffed with crab salad;
• scallops with serrano ham;
• bleu cheese and bean salad;
• chorizo bread pockets;
• sangria;
• salt cod on garlic toasts;
  
• baby leek and asparagus salad;
• tomato bread;
• tiger shrimp with romesco sauce;
• coca - flat bread with yummy stuff on top;
• roast suckling lamb;
• and, good lord, so much more!

These are just recipes that jumped out at us. If you want a copy of any one of them, I've got the books. Just ask. There is so much more out there. Food & Wine magazine this month has some great recipes, too. Just pick something that excites you and makes you want to cook!

I think Ted and I are going to take on a tapas that will pair well with a cava (Spanish sparkling white). Please post your comments on here and let us know what you plan on making so we can get the menu set and not have any repeats!

Also, log in and post on any food or wine that you feel especially opinionated about. Like this photo that I took in France that shows a line up of some of the most delectable wines ever. Wines I'm not likely going to find or afford in Missoula. Damnit. That sucks.


Just remember we want it to be authentic!
Ted and I are hosting this sucker on Saturday, August 23rd at 5:30. It'll be fun!

Salut, fabulous Missoula eaters!

visiting a chef

Just a quick note to let you know what I had for dinner last night at my friend's restaurant. Um, yes, we had leftovers for breakfast.

Appetizers:
Hoison glazed ribs
Asian Caesar Salad (Crisp hearts of romaine tossed in an Asian Caesar dressing, standing in a kaffir seasoned crouton finished with sweet grape tomatoes and chilled sriracha seasoned shrimp.)

Entrees:
Cottonwood Peking Duck (Hoisin glazed duck, twice roasted, served with sesame coriander bok choy, vegetable fried rice and finished with a Peking sauce)
Shichimi Ahi Tuna (chili, orange and black sesame spiced yellowfin tuna steak, pan seared and served rare upon a vegetable Pad Thai lo mein)
Cambodian Hot Pot (shrimp, sea scallops, baby clams and crisp Asian vegetables, simmered in a spicy coconut shrimp broth and tossed with rice noodles)

Desserts:
Chocolat Pyramid (Dark chocolate torte, coated with a Callebaut chocolate ganache and finished with house-made caramel sauce, chocolate mousse and raspberry infusion)
Ginger Creme Brulee (Traditional créme brulee with a hint of ginger served with a chocolate shortbread cookie)

Wine:
2006 Sonoma Cutrer Chardonnay
2005 Magness Cabernet Sauvignon

Seriously one of the best meals I have ever had. Ever. And I have been here for five days and we have eaten at his other retaurants the other nights. Bliss. I will post more about it with pics on dig this chick when I get home (still have one more meal tonight).

Blogging. Day two.

It wasn't that long ago that I thought blogs were for the birds (except for Nici's - and I really mean that, NH). But I think I'm really going to enjoy this . . . I say this because now I have a forum to tell you guys about the incredible lamb we had for dinner last night with green beans from the garden and the MOST AMAZING bottle of wine I think I've ever had. A vieilles vignes chateauneuf-du-pape that we purchased at Vinopolis in Portland in May. Robert Parker, who Ted and I tend to agree with in general, gave it a 93 points. Crappity crap. We were oooo-ing and aaahhh-ing our way through the entire meal. Good stuff. I mean look at it for Christ's sake, there's a freakin' saint right there on the bottle.


God love Vinopolis. It's like Worden's, the GF, CVS, and the old Broadway Wine combined but X2! Wish we had the equivalent in Missoula.

So, with that in mind, I gave access to all the ladies and will invite the dudes, too as soon as I get email address for all of them. If you have the time and the inclination, please post about the amazing food and wine in which you imbibe. The whole goal of the supper club/newly named bistro society was to give us all the opportunity to taste different and better food and wine more frequently than we normally are able.

Spanish menu post to come!

Welcome, food and drink lovin' friends!

The time has come to take our foodie compulsions to the next level. So, why not blog about it?!? What better way to coordinate schedules and menus?

Our next destination is Spain! The next dinner is planned for Saturday, August 23rd at 5:30 at my house.

I'm working on the menu with Marcy and Freddy tomorrow night. I'll post something as soon as I can and you all can sign up for the course and drink you want to bring! Or, feel free to suggest something else if you'd rather. All ideas are welcome!

If anyone has any pictures from the French dinner this winter, send them to me and I can put them in a slideshow for everyone to check out. Honestly, the wine was so damn good, I don't recall whether or not we had any cameras. . . . Yuuummmmmm, bordeaux.