Dinner w/Chateaunuef du Pape - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html) +--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html) +--- Thread: Dinner w/Chateaunuef du Pape (/thread-78.html) |
- Hal - 01-10-2002 I'm planning to open a vertical of Chateaunuef du Pape "Les Cailloux" '97, '98 and '99 for a small dinner party. Any of you "foodies" have suggestions for the menu? - Bucko - 01-10-2002 Carole's forty fart bistro chicken is a heavenly match. We have it at least once a month. - Hal - 01-10-2002 Bucko, thanks for the prompt reply. Forgive my cluelessness, but I'm not familiar with this dish. I have a feeling I'm not going to find it Mastering the Art of French Cooking or Larousse Gastronomique. I would love to try it if you would be kind enough to point me to the recipe. Regards - Innkeeper - 01-10-2002 Lamb kebabs that people could eat off the stick while sipping CDP sounds like fun. - Bucko - 01-10-2002 LOL! Yeah, I'll try to remember to post the receipe. It has 40 cloves of garlic in it, thus the nickname...... - Hal - 01-11-2002 Bucko, the forty clove of garlic chicken is certainly something I can deal with. Never mind about the recipe, I'll wing it. Innkeeper, lamb is one of our favorites and also a good suggestion. A braised shank might has more appeal for me than the kebabs. I think I've got the right direction. Thank you both for the tips. This event won't happen for a few weeks, but until then, there's a lot of wine out there to taste. - Thomas - 01-11-2002 I'd go with the lamb, and add the forty cloves to it... - Hal - 01-14-2002 OK. Braised lamb shank with 40 cloves of garlic. - Thomas - 01-14-2002 One of my favorite foods... |