My husband did the menu, selected the wines and then...did all the preparation. Me? I spent the afternoon in the Hair and Nail Salon Talk about a perfect situation.
Menu~
Antipasti Starter served with the
Badia a Coltibuono, Chianti Classico (2005)
A beautiful platter of Prosciutto wrapped Melon, tied with thin strip of green onion
top. Delicious!An assorted Italian olives warmed tomato garlic sauceShrimp flambe in Limonchello
Dinner started with
Spinach Ravioli (homemade)
Went well with the Ruffino~Orvieto, Classico wine.
Next came
Chicken Parmesan with out of this world homemade tomato sauce which has been perfected by my husband. We paired this with a fantastic red wine. Massanera~ Chianticlassico 2005. We discovered this jewel when we dined at the Grand Hotel, Florence, Italy.
To serve this wine was an Oscar winning production we decided. When a wine steward knows his stuff it makes the wine worth the exorbitant cost. If the gentle swirling of a tiny quantity of this wine in each glass to guarantee the correct ph wasn't enough, the discarding of this bit of wine followed with the art of delivery into each glass held us spell bound with a sense of being pampered and prepared for the meal. We didn't go this far for our dinner party but the empty bottles were taken by the guest to insure they find the right wine for their own tables.
Earlier that day, I selected the melon and berries ~ my only contribution.
Dessert~
A beautiful arrangement of berries and cheese. Blackberries, raspberries, strawberries, Gorgonzola and Gloicoso Provolone Cheeses served with the Port.
Fonseca, BIN'27 from Porto is our favorite.
After dinner, on the deck the guys enjoyed cigars from our trip to St. Maarten surrounded by happy talk which completed a perfect evening although I did bring jackets out and passed around as was only 60 degrees. Didn't chill the afterglow of a wonderful dinner. This was a dinner party with a 'memory tag.'
June
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