BWE Dinner-Friday April 3rd-Dino-dc dot com
Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Jay, I finally got around to putting the check in the mail this afternoon.
I can see this is going Eye-talian in a hurry. And since Dean himself has said Rhone and Italians would be a better match for his cooking, I'll save the '05 Burgs for the shootout at the Jim How corral, and root around for some Italians or Chateauneufs. Or maybe a couple of bottles of Champagne for openers.
I can see this is going Eye-talian in a hurry. And since Dean himself has said Rhone and Italians would be a better match for his cooking, I'll save the '05 Burgs for the shootout at the Jim How corral, and root around for some Italians or Chateauneufs. Or maybe a couple of bottles of Champagne for openers.
Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Jay, What time is the Friday dinner?
Thanks,
stefan
Thanks,
stefan
- Jay Winton
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Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
The room is ours for the evening so we can start anytime. I was thinking 630ish but again anytime is ok.stefan wrote:Jay, What time is the Friday dinner?
Thanks,
stefan
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Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
We still have room for two more.
Checks received:
ChrisB
JimHow
Chris and Werner
Tom and Gail Also got dinner refund-thanks
Stefan and Lucie
DavidG
Rick and Kathy
Checks received:
ChrisB
JimHow
Chris and Werner
Tom and Gail Also got dinner refund-thanks
Stefan and Lucie
DavidG
Rick and Kathy
- Jay Winton
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Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Ok, here are some proposed menu items: Again, if you have allergies, etc to any of these please call Dean directly at 202-686-2966 and he will plan a menu to your tastes. What's listed is a mix of what we've enjoyed at Dino, Dean's recs, and BWE requests. More to come, but you will get an idea of what's in store. WE have ROOM FOR TWO MORE: MichaelP come on down... Take a look at the website http://www.dino-dc.com/index.html and choose menu then secondi. There are several items that would work. What looks good here?
Mozzarella in Carozza
Fried Mozzarella di Bufala - Sicilian anchovies, challah bread, spicy tomato & red pepper sauce- I realize the spicy tomato sauce might not work with the wines but this one of our favorites.
Jumbo ? Fresh shrimp heads on-scampi style
* Fusilli con Ragu d’Anatra “Bolognese”
Duck - house made corkscrew pasta in a ragu of ground duck, Duroc pork, & veal cooked with carrots, onions, celery, herbs, garlic, cream, white wine, nutmeg & grana cheese
There will be a cheese course
Do we want a sweet finale?
Mozzarella in Carozza
Fried Mozzarella di Bufala - Sicilian anchovies, challah bread, spicy tomato & red pepper sauce- I realize the spicy tomato sauce might not work with the wines but this one of our favorites.
Jumbo ? Fresh shrimp heads on-scampi style
* Fusilli con Ragu d’Anatra “Bolognese”
Duck - house made corkscrew pasta in a ragu of ground duck, Duroc pork, & veal cooked with carrots, onions, celery, herbs, garlic, cream, white wine, nutmeg & grana cheese
There will be a cheese course
Do we want a sweet finale?
- Jay Winton
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Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
finalizing menu today. Please, if you have specific food allergies, dislikes, contact Dean directly at 202-686-2966 or dean@dino-dc.com If our number remains at 18, I will have to ask everyone for a $10 addition per person to equal the total cost of $1800 as I based my original check request on 20 guests. Cash at the dinner is fine. Anyone else who wants to attend can pay me at the dinner but please let me know so I can give Dean a final number of guests
Is anyone bringing sauternes, port, etc for the dessert course?
Is anyone bringing sauternes, port, etc for the dessert course?
Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Are we starting at 6:30, Jay?
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Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Room is ours for the evening so everyone can arrive when they like. I won't be there until 630.DavidG wrote:Are we starting at 6:30, Jay?
Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Good question, Jay. I don't see any dessert wine on the list we have posted.Jay Winton wrote:finalizing menu today.
Is anyone bringing sauternes, port, etc for the dessert course?
David - how about bringing the '63 Taylor Friday to Dino instead of Saturday?
~stuart
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Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Which should I bring on Friday:
2001 Phelps Insignia
or
1998 Chateau de Beaucastel
2001 Phelps Insignia
or
1998 Chateau de Beaucastel
Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
No hesitation: Beaucastel.
Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
I am bringing a dessert wine, and 2 reds. see other thread.
hm$
hm$
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Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Okay, '98 Beaucastel it is.
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Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
We will have decanters available.
Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Thanks for the advice, Jay. I called Dean yesterday and he was very helpful in suggesting substitutions suitable for my personal tastes.Jay Winton wrote:Ok, here are some proposed menu items: Again, if you have allergies, etc to any of these please call Dean directly at 202-686-2966 and he will plan a menu to your tastes.
~stuart
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Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Stuart, Sir, can I have what you ordered?
To all,
I wonder if we need to decant most of the wines given what posted are about 10 years old or younger. 3-4 hours for airing would be enough? Or 8-9 hours (barolo)? Hope they are not in a dumb phase given enough airing.
See you soon!
Werner
To all,
I wonder if we need to decant most of the wines given what posted are about 10 years old or younger. 3-4 hours for airing would be enough? Or 8-9 hours (barolo)? Hope they are not in a dumb phase given enough airing.
See you soon!
Werner
Re: BWE Dinner-Friday April 3rd-Dino-dc dot com
Werner, I plan to open mine before going to Jim's room to drink '05 Burgundy.
stefan
stefan
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