July 2014 Dinner

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June and July have got to be the best time of the year to be a cook. The markets are bursting with fresh, ripe produce and everything looks delicious. Making an amazing meal is a simple matter (or not so simple as the case may be) of not screwing it up between the farm and the table.

We had not done a full multi-course dinner with all the wine and ado in a few months so we decided to go all out f...

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Bordeleau Winery, The Water’s Edge

I recently had the opportunity for an impromptu stop at a Maryland Winery. I was driving along highway 13 with my wife when we noticed a sign for Bordeleau Winery.

We knew nothing about it, but decided to take a short detour to explore.  The sign promised it was a mere five miles down the winding country road...

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Morels and Carrots and Crab Meat Oh My!

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Morel mushrooms are only available for about two weeks in the spring time and are outrageously expensive to get fresh. Mr. Dr. decided to spend the money this year to get them shipped out. While this is a delicious and special treat, there is a bit of a panic factor; what are we going to do with them? We got some ingredient inspiration from the rest of the menu...

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Cedarville Winery Vertical Tasting

IMG_1129The release of the new vintage of the Cedarville Zinfandel is always an event at our house. We were first introduced to this unique vineyard (as is usually the case with all things Zinfandel) at a ZAP Festival in 2005...

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Heritage Wine Vertical Tasting

The Zinfandel Advocates and Producers (ZAP) is a unique organization that combines whimsical interest, awareness, and education about Zinfandel wine. One of their early projects was to collect cuttings from Zinfandel vines from old vineyards across California...

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February Dinner

February Italian Wine 2014

One of the problems with planning a tasting dinner with a “go-to” cuisine, such as Italian, is to balance the comfort of familiar dishes with the challenge of unfamiliar and untried recipes. We were also faced with need to create parallel courses for a vegetarian and dietary needs that excluded dairy and onions...

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January 2014 Dinner

Table Set for Dinner

Table Set for Dinner

The January dinner at our house has become a tradition. It is a seven (at least) course meal with paired wines and all the fuss possible. Last January, we did seven courses and twenty-one wines. This year, we decided to scale back a bit and did seven courses with only fourteen wines.

I typically set the menu and do the cooking, while Mr.Dr. provides the wines...

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December Dinner

The December dinner was a particularly special event. Not only was it baby Molly’s first Christmas, but it was the first of our “blogworthy” events that Cathy was able to be a full participant in since she was no longer pregnant.

In celebration, we decided to pull out all the stops in both the food and wine departments...

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November Dinner

So much Deliciousness, So little time.

So much Deliciousness, So little time.

This weekend, Mr. Dr. and I decided to get together again for another dinner. We have both been experiencing turmoil at work and declared ourselves deserving of good food and wine.

We discussed the menu over the phone prior to Cathy and I driving up and decided to go with small plates. The menu was as follows:

Salt and Pepper salad (yes, the same one from l...

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Mushrooms in Cream Sauce

While at the Garlic Festival in Easton, Pennsylvania, one of the booths was selling beautiful mushrooms. Living in the middle of nowhere, such an opportunity is unusual so I (of course) bought a mixture of their offerings that included grey oyster, golden oyster, pink oyster, and shitake mushrooms. Our favorite way of preparing wild mushrooms is in a cream sauce and served in a puff pastry cup...

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