In addition, we will be doing a blind tasting with a Riesling, a Sauvignon Blanc and a Chardonnay.
The puzzle on tap for our Friday, 3/31/2017 event.
The menu :
- French Country Pata: Minces pork shoulder and chicken liver with brandy, creme, spiced with nutmeg, cloves, ginger, green and red peppercorns and shallots. Cooked in a bain-marie (water bath). Served with baguette, cornichons and dijon on the side.
- Ceviche. I served the ceviche in a large bowl but this is what it would have looked like is served in a martini glass.
- Spanish Broad Bean Dip with Pita Chips, made by Jan from her current Spanish cooking class.
- Beth brought delicious chocolate filled croissants.
We did a blind tasting with the French Chardonnay and Sauvignon Blanc and German Riesling. Then we did a side by side with a neutral Italian white and brand name Chardonnay.