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ChangeMe
Grape Sorter
Posts:398
 | | 12/21/2004 8:38 PM |
| A friend in culinary school has an interesting assignment to do. She has come to me for some help, I thought I'd put it out to the VC folks too.
The assignment is to come up with a restaurant concept. Where/what/for who etc etc. Write a menu and an accompanying wine list.
Her hypothetical restaurant is located in a wealthy area in mid-town Toronto, classic French Bistro Fair. Steakfrites/coq au vin etc etc....With apps ranging in price from $7-12, Mains $16-27 and desserts $6-11.
edited: I thought a bit more description might help here. Although the location will be in a affluent neighbourhood, she said she sees the bistro as being casual, inviting and moderately high prices.
Quote:
2nd Part:
The wine list MATCHING(insert classic french bistro fare here) the food on your menu with a minimum of:
2 white and 2 red house wines sold by the glass or carafe
12 white wines
4 rose wines
15 red wines
4 sparkling wines
*Beside the name of each wine you must indicate the VINTAGE, THE SHIPPER,
and THE PRICE.
*May include fortified and dessert wines at the end of your list
*MUST LIST SOME MINERAL WATERS (SPARKLING, FLAT)
Have fun with it if you're so inclined. A great way to kill a half hour of work, plus any assistance I know would be greatly appreciated. | | | |
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