For inspiration

http://www.antoines.com/menus_dinner.html
http://www.galatoires.com/html/menu.html

Mardi Gras Supper Club

Hi Bistro Society. Ted here.

Next week is our Mardi Gras themed supper club, 7PM at Anne and Ted's. Time to gear up.

Here are some recipe ideas, but you are of course welcome to bring whatever you deem appropriate. New Orleans, Cajun, Creole, etc.

Jambalaya, etouffe, red beans, gumbo, dishes with oysters, esp. Oysters Rockefeller.

A traditional Mardi Gras dessert is King Cake: http://en.wikipedia.org/wiki/King_cake

Anne and I will make shrimp with a special New Orleans style BBQ sauce.

New Orleanian Kathy Rodriguez, one of the founding members of Bistro, has suggestions for booze, which is very important during Mardi Gras:

Beer is the usual accompaniment. I don't know if we can get New Orleans beer here, but two faves are Abita and Dixie. Otherwise, whatever you think is suitable.

Cocktails recommended: Sazerac, Ramos Gin Fizz, Pimm's cup, Hurricane, pink squirrel, grasshopper, jello shots.

Anne and I will greet you all with the famous brandy milk punch.

Please let us know what you intend to bring.

"Laissez les bon temps rouler!"

"Let the Good Times Roll"

Recipes, mother fuckers.

So, it's been almost one year to the day since I posted on this sucker, suckas! Crazy.

To begin, for your viewing enjoyment, Ted's and my last visit to Pok Pok enjoying the wings.

So good. Like little wings of bacon, or something equally delicious.

There is no picture of me devouring the wings. That imagery is not for the faint of heart and would put you off your dinner.

Prepare yourselves for Pok Pok wing recipe and video madness. Pay particular attention to the video, as it deviates from the recipe significantly. The wing making happens toward the end of the video. The TV show host is obnoxious, but the chef is charming in his modesty and sheer brilliance.

Rudimentary recipe from Food and Wine.

A more exacting version from The youtube at about 4:45 minutes in.

Ted and I debriefed after Bistro on Saturday and decided that a discerning chef will go light on the rice flour and even lighter on the tempura mix. Also, fry those cocksuckers (ha!) for longer than 10 minutes. Go for golden. We highly recommend the carmelization process at the end of the video.

With that, I wish you all happy wing making.

Anyone wanna get together for dinner?

Ted and I have this beautiful magnum of Oregon Pinot Noir we've been dying to share with you Bistro kids. We've brought it up to a few of you, and the idea of a locavore dinner surfaced. . .

So, what do you say? Want to pull together some ideas for a dinner that would honor local flavors? We could expand the definition to the Northwest.

I propose Saturday, November 14th.

Let's get together! I miss our group!

baci

We are looking forward to hosting the So It Partay in a few weeks! We will pretty much be out of town (yay!) until then, so, I wanted to touch base re: logistics.

How about we get started around 6p. We have a cozy, quiet downstairs and you parental types are welcome to bring your kids and put them to sleep here.

We are still planning to learn how to make the Gravy while in Portland and so so look forward to sharing it with you all.

the menu:

Jen & Jeff: lemoncello
Marcy & Freddy: mozzarella, bread, veal app & dessert
Keila & Broc: fish item
Anne & Ted: minestrone & pork item
Gita & Jason: pizza & caesar salad
Mela: main dish or app
Nici & Andy: Gravy with some sort of carrying agent

Some material to excite you:

The Food of Southern Italy
Italian Regional Food: The South
Food & Wine Recipe Search
Wines of Southern Italy
Sauntering Through Southern Italy: Puglia and the Wines of Conti Zecca

Planning for So It

Southern Italy, yo.

The thing that I heard about southern Italy when Ted & I were there was that things in So It are stronger - darker, thicker coffee, stronger wine, denser flavors. . . yeah.

We're meeting to discuss the menu, and we desperately miss those of you who couldn't join us this evening . . . . This is going to be stream of conscience so I beg your pardon.

So, Marcy & Freddy are doing appetizers and dessert.
Marcy wants to make fresh mozzarella


Nici & Andy are making their brother-in-law's slow cooked red sauce = Italian gravy. Think meatballs, think pork, think old family recipe that will knock your knickers off. This will go with pasta. They're also going to kick out some homemade bread.

Keila needs to huddle with Brock, but the idea is to do an entree with a fish.

[As an aside: there's a store in Butte (Front Street Market Eatery) that we thought it would be fun to road trip to some Saturday in April to shop. Let me know if you're interested or if you have more information . . . .]

And also . . .

Ted & Anne will make a minestrone.
Anne also wants to make something that honors pork in some respectful manifestation . . . it will be a main dish.

Freddy making something with veal for an appetizer.

So that leaves us with some ideas that we'd like to see come to fruition. Speak up if you want to take one of these on:

pizza - Neopolitan
salad - Cesar - Nici & Andy have a recipe that they're happy to share!
another dessert?
What about another main dish or appetizer?

Speak up, foodies!

The Persian Feast

Sorry it took me so dang long to get these few photos up. Can't wait for so italy.


lovely table, Jason and Gita


ash came first


and then the entrees (feel free to post recipes)


either Marcy or Freddy was talking and clearly saying something brilliant


ah. mmmmmmm.


xo


dessert!

MBPP

Hello Foodies:

Has the inversion got you down? Come join us in planning for our next Missoula Bistro event.

Where: Anne and Teds
When: February 15,2009
Time: 6:30 PM
What: Missoula Bistro Planning Potluck (MBPP)

Anne and Ted will supply us with some sort of Main dish, please bring a side or dessert and something to drink (does not have to be wine)
I think that Southern Italy is next on the agenda, so please bring along some inspiration. Perhaps we could do another 7 course meal, like we did for France???? Who wants to host?

If you have photos from the last event (Nici!!) please feel free to post on the blog. missoulabistro.blogspot.com Recipes and ideas too.

Yummmmmm


Marcy


PS Monday is a holiday for some.

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!