Fine Dining

The result was unanimous, top prize for culinary skills at our hugely successful fine dining evening went to Jill for her dessert of morello cherry pie, home made ice cream, chocolate cups with cream and cherries and outstanding decoration. This was partnered perfectly by a Muscat de Beaumes de Venise.

The concept was simple enough dinner with a group of friends each preparing a course and bringing wine to compliment the dish.

Canapes got us started prawns with chilli mayonnaise, smoked salmon and lemon creme fraiche, parma ham wrapped pears and BLT cherry tomatoes with a glass of prossecco.

Sauvignon Blanc was the wine to accompany the creamy smoked salmon mousse with the clean fresh topping of limey guacamole. This was followed by a warm salad of pears with roqufort and shaved parmesan served with toasted walnuts with a light red Gamay to drink.

Next came pancetta wrapped stuffed chicken breast with mushrooms, braised onions, baby vegetables, fondant potatoes and a marsala, mustard cream sauce. The wine was a Chablis Premier Cru

An unusual and popular cheese course was a whipped camembert which has been steeped in wine served with a memorable Loire Valley L'Acacia Blanc.

The spectacular morello cherry pudding followed. Then came coffee with delicious home made petit fours.

At midnight our five hour feast drew to a close after a lively and fun evening. The beauty of this dinner is that the effort is shared, you put time and thought into your dish and relax and enjoy everyone else's.