Geodetic_Effect
Well-Known Member
I feel like making a fancy dinner for two. I'm having trouble deciding on the appetizer and I'm not a big wine drinker so if anyone is a wine connoisseur let me know how my pairings are.
The 2 apps I can't decide between:
Steamed Mussels with a Lemon Saffron Sauce - Lobster Vol au Vent with an Orange Congac Sauce.
Either way I plan on pairing with Champagne Jacquart 1999 Blanc de Blancs Mosaique Vintage.
Main Course:
Steak au Poivre with Herb Fingerling Potatoes and Asparagus. Some people use strip steak for this dish but I'm using Ribeye.
Wine: Pend d'Oreille (ID) 2004 "L'Oeuvre" Reserve Cabernet Sauvignon. Its actually a Bordeux Varietal Blend, but mostly cabernet sauvignon.
Dessert: Chocolate Creme Brulee. Instead of wine I'm doing a cocktail called
D'Artagnan which is Armagnac brandy, Grand Marnier, Fresh Orange Juice, Simple Syrup, and Chilled Champagne (Same Champagne from app) served in a champagne flute garnished with orange peel. I just think orange flavored drinks go great with chocolate custards.
So which app do you think would be best and any other general opinions. I'm also going to post this on the foodee board.
The 2 apps I can't decide between:
Steamed Mussels with a Lemon Saffron Sauce - Lobster Vol au Vent with an Orange Congac Sauce.
Either way I plan on pairing with Champagne Jacquart 1999 Blanc de Blancs Mosaique Vintage.
Main Course:
Steak au Poivre with Herb Fingerling Potatoes and Asparagus. Some people use strip steak for this dish but I'm using Ribeye.
Wine: Pend d'Oreille (ID) 2004 "L'Oeuvre" Reserve Cabernet Sauvignon. Its actually a Bordeux Varietal Blend, but mostly cabernet sauvignon.
Dessert: Chocolate Creme Brulee. Instead of wine I'm doing a cocktail called
D'Artagnan which is Armagnac brandy, Grand Marnier, Fresh Orange Juice, Simple Syrup, and Chilled Champagne (Same Champagne from app) served in a champagne flute garnished with orange peel. I just think orange flavored drinks go great with chocolate custards.
So which app do you think would be best and any other general opinions. I'm also going to post this on the foodee board.
