Kick-off your fantastic fall feast with family and friends by starting with CAVIAR WAFFLE BITES, DEVILED-EGG CRISPS, MARINATED ARTICHOKE HUMMUS, and/ or, GRILLED FIGS With HAM, WALNUTS, and MINT CREAM!!!
Follow-up with MINI LETTUCE WEDGE SALADS With ANCHOVY DRESSING, ROOTS REMOULADE And SMOKED TROUT SALAD and/or CARAMELIZED ONION And BREAD SOUP With BRULEED BLUE CHEESE.
Segue into HOT CHICKEN TACOS, BASQUE GRILLED FISH, ZUCCHINI-And-HERB-STUFFED CHICKEN, OVEN-POACHED ACRTIC CHAR, and/ or, GRILLED PORK SKEWERS With POMEGRANATE And ONIONS.
Complement with PASTA With BROWN BUTTER SAUCE, PASTA Alla NORMA, GNOCCHI PARISIENNE, and/ or HARISSA-LAMB SKILLET LASAGNA.
REMEMBER to amaze them with your veggies when you unveil the PROVINCIAL EGGPLANT-TOMATO GRATIN.
Save homeroom to satiate your sweet tooth with APPLE TART With APRICOT GLAZE, PUMPKIN MOUSSE, and/ or CHAMPAGNE-GLAZED STRAWBERRIES.
Get ALL of this AND learn what to pour, pair, cook right now, and, so Much MORE from the October 2018 FALL WINE ISSUE of FOOD & WINE Magazine.
-CCG
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