I'm sticking my neck out and cheffing for the six of us. The proposed dinner, subject to change last minute if ingredients are nopt available:

December 7th Dinner

Appetizer:

Osetra Caviar with Creme Fraiche
Served with 1995 Veuve Cliquot Vintage Reserve

Soup:

Vichyssoise
Served with 1999 Beringer Chardonnay, Sbragia Reserve

Entree:

Pan-Seared Breast of Duck with Green Peppercorn Sauce, Wild Rice with Herbs, Stir-Fried Snow Peas
Served with 1980 Heitz Martha's Vineyard Cabernet Sauvignon and 1966 Chatea Latour

Cheese:

Assorted Cheeses and Breads
Served with 1978 Richebourg, Domaine de la Romanee-Conti

Fruit:

Pears Poached in Syrah
Served with 1998 Hillebrand Estates Riesling Ice Wine (1/2 btl) and 1979 Chateau d'Yquem (1/2 btl)

Dessert:

Chocolate Mousse Cake
Served with 1985 Graham's Vintage Port

I'll be getting into EWR at a rediculous hour that morning, something like 10:00 am. Can you have some of this dinner prepared and delivered to the Crown Room for me? I'll pick it up there, en route to Boston.

Thanks, I appreciate it.

You want to hear something funny? The OJEFFSOs are going to a wine dinner the next night also. He's a lot tougher than I am.

Nice line-up Board-O. You were telling me about it at Triomphe, but you didn't tell me everything. It's going to be fantastic I'm sure!

I was out with ojeffso and jb this evening. ojeffso was drooling about having the 1978 Richebourg, Domaine de la Romanee-Conti

Don't burn the duck!

I can't believe I will miss this. Damn work interfering with the Richebourg. AARRRRGHHH!!

jb

Sounds like an incredible time will be had by all. ENJOY!!!!!!!!!!!

Wow - looks like an awesome event. I'm sure everyone will have a blast!

I'm starting to get busy. Today I poached the pears. Normally I use a Bordeauz-type blend. I thought I might try a Syrah this time, but I decided it' better not to experiment with guests, so I used a 2000 Hogue Cabernet/Merlot. They smell GREAT! Tomorrow I'll start the Vichyssoise and do all the shopping. I like doing this once in a while.The menu is subject to change if I can't find all the ingredients I need.

board-o-how's the snow out on the island? i am packing up the 4wd tonight. i have to deliver five cases of wine to my father out in bridgehampton.

Not bad. We have 5 inches of snow. The main roads are fine, though the side roads are slippery. It's not supposed to get real cold so the salt will work and the roads have been sanded. I used my son's front whell drive car today and got around fine. Mine is rear wheel drive with performance tires so I figured his would do better. My wife's car is a heavy front wheel drive and she got around with no trouble. By Saturday, the roads should all be clear. kybo's flight was postponed til tomorrow.

Board-O and Ojeffso,

Tell Kybo hello from me. I really enjoyed having dinner with him here in Philly. You guys better watch out that big boy can put it down. I'm no light weight and I went home woozy when I hung out with him. Have a good evening.

Ojeffso, didn't you once tell me that your father lives close to Philidelphia? If so we need to get together some night when your in the area. I was thinking of trying to organize something in the Cherry Hill area in February.

TCK

Will do, TCK, and he'll have plenty to put down.

Nice touch with the Caviar, Board_O. 1 of my all-time favs.

But, why not, Beluga? These guys are NOT good enough???

not my father. i have a partner living outside of philly.

I'm a cheap bastard, lcc. I made the Vichyssoise today and prepped the duck breast. Trimmed the snow peas too. My wife is making the chocolate mousse cake. I bought the cheese and ordered the bread. Have to prepare a flavored butter tonight.

You are NOT. We know that. Osetra is excellent Caviar. And, Beluga is priced out of this world.

I went over the Menu/Wines again. 1 word---WOW. Have fun. Nice job, again, Mr. Board_O. You are too much...

TNs on Wine & FOOD, Please...

I added a few things. I put some well drained and paper-towel-dried capers to the creme fraiche. I bought the cheeses- Brie, St. Andre, Rocastin, and Tomme Verte. I'm also adding one more wine with the 1978 Richebourg/cheese course. I want to see how the '99 Martinelli Reserve PN stacks up against the Richebourg, so we'll try them side-by-side.

I love St. Andre. Like eating a stick of butter. You guys are going to have to roll yourselves home.

jb

Well, we'll be home. The OJEFFSOs are staying over, and the kybos will be taking the LIRR back to their hotel in the city.

I will be thinking about how close I came to sampling DRC tonight. Sampling a gastronomic and oenological feast. You will drinking that wine just as my band begins it's night. You'll be inhaling perfumed roses and lavish cherries, and I will be inhaling 2nd hand cigarette smoke while screaming my head off. IT AIN'T FAIR, I TELL YA!

Ok, I feel better now. Have a great night.

jb