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Thread: What's for dinner tonight?

  1. #9811
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    Quote Originally Posted by dogfish View Post
    Had dinner at Bastien's on Colfax tonight. Any of you been there? Freakin' delicious! I think Pags would approve. I had the 10 oz New York Strip, Aesop style (topped with horseradish sauteed spinach and a fried egg), with French onion soup and a twice-baked potato, and a couple Kentucky mules (bourbon, ginger beer and lime). I say god damn! God damn.
    sounds awesome!

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  3. #9812
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    Quote Originally Posted by PatriotsGuy View Post
    sounds awesome!
    It was really good.
    “When we do find that guy, we’ve got to have the continuity on the offensive side to where we can train him and develop him and get him there. This is our fourth offense in probably three or four years. Quarterbacks need to be developed. You don’t find one ready-made. We got to have a solid system in place for when we do go after whatever guy it may be, a young guy or a trade or whatnot.”
    - John Elway

  4. #9813
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    Beef cutlets and asparagus. Tomorrow we are having what I call “big f’ed up Italian”

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  6. #9814
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    Going to a Home Alone screening dinner (friends invited us). Menu below;

    Course I

    Rotir Carnard & Champignon Crêpe
    Slow roasted duck with Dunk’s mushrooms rolled in a roasted garlic & herb crepe, finished with foyot sauce

    Paired With

    Buzz’s Girlfriend? Woof
    Home-made cranberry and black currant Cassis in a Marques De Caceres Cava served in a flute.

    Course II

    Bouillabaisse
    Jumbo shrimp, lobster, haddock, mussels & calamari in a spicy red sauce seasoned with garlic, saffron,
    grilled fennel bulb, new potatoes & crusty baguette

    Paired With

    Fresh Shave
    Cara orange lemonade, lemon juice and Grapefruit bitters shaken with Highclere London dry gin and strained over fresh ice

    Course III

    Chateaubriand
    Tenderloin of beef, seared to perfection served on a mirror of Louis Jadot Beaujolais infused demi glace
    with gruyere gratin potatoes a bundle of haricot vert almandine

    Paired With

    Merry Christmas, You Filthy Animals
    An old fashioned made with Redemption rye whiskey, a house fortified almond syrup, and angostura bitters served in a flute

    Course IV

    Crème Brulé
    Served with fresh fruit & real whipped cream

    Paired With

    Gus Polinski aka Poka King of the mid-west
    A house made eggnog made with Rumhaven coconut rum strained over fresh ice and topped with a brandy soaked chopped berry floater.

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