BWE Maine: Thursday Night Dinner

[JimHow]

As of now the attendees for the Thursday night dinner at my house are:

Susan and Rob Dayton
Jay and Peggy Winton
Mike McNamara
Jim How
Steve from Portland, who has attended several BWE conventions
My brother Dan has offered to assist with the cooking and taxiing from Motel 6 to my house.

We have room for plenty more and can easily accomodate you, even if you let us know at the last minute!

We are planning on grilling steaks. We are going to buy the steaks on Thursday morning. If possible, please let me know before then what your preference is:

Tenderloin
Porterhouse
T-Bone
Sirloin
Rib-Eye

We can also grill chicken or fish if you prefer.

My brother Dan is preparing some hors d'oeuvres, as well as salad, potatoes, bread, and vegetables with the meal. We are also going to grill some corn on the cob.

Susan has ordered cheeses from NYC, and Jay has ordered a cheesecake from Brooklyn.

We will of course have a healthy supply of fresh Maine whoopie pies for the weekend.

Please don't hesitate to make additional menu requests!

We are going to have some spectacular red wines, I have two decanters and plenty of Riedel stemware, enough for 3-4 glasses per setting.

We'll start off with champagne. A request has also been made for some white Burgundy, I have some lovely 2005 Ramonets, that's about all I have in white Burgs.

I have some nice Sauternes in the cellar, including 1995 d'Yquem. If you prefer, we could uncork a 2001 Neirac, rated 100 points by Wine Spectator, it's supposed to be pretty good. Mike is bringing some port to go with the chocolate whoopie pie dessert.

[Jay Winton]

Porterhouse or ribeye for us. We like tenderloin but it generally needs a sauce or a compote (sp). I'm bringing as one of my 6 pack a GC white burg JScott sent me together with the 96DB for our virtual tasting (we ought to do this again). This was extremely generous of JScott-another example of the wonderful spirit here-so it seems proper to share it with fellow BWES and guests. 2 bottles will be the 96 Lanson champagne which is drinking well. I think I saw that one of Rob and Susan's bottles was champagne so perhaps a pairing there. I'm assembling the rest of bottles this afternoon.

[RDD]

Susan would love tenderloin.
I'm a T-bone fan myself.
Also we never got to drink port last night with Andy and crew, so we have 1994 Taylor Fladgate port.

BTW The Boston crew were great to us.

Especially Andy and Lisa.

Thanks everyone!

Our home is open to anyone barve enough to venture south.

[JimHow]

Excellent, I have your steak orders. I too am going with a T-Bone myself.

[Michael McNamara]

Hi Jim
I like all red meat .So what ever looks good.
Regards,Mike

[Michael McNamara]

Hi Jim
I was gone to bring a port also.Would you like me to bring another 1994 .I should have some 94 Grahams in the cellar.

Regards,Mike

[JimHow]

If you want, Mike, it might be fun to taste those two '94s, but I doubt we'll finish two bottles of port, although I'm sure we can bring any unconsumed wine to Boothbay for the weekend....

[Rick]

my mouth is watering...

rick

[JimHow]

Not too late for you and Kathy to catch a Southwest flight over, Rick....!

We'll miss you this year, but we'll do the "Rick Julien Toast" of fine Sauternes after dinner....