Moderators: Jenise, Robin Garr, David M. Bueker
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
James Roscoe
Chat Prince
11017
Wed Mar 22, 2006 6:43 pm
D.C. Metro Area - Maryland
Sam Platt
I am Sam, Sam I am
2330
Sat Mar 25, 2006 12:22 pm
Indiana, USA
JuliaB wrote:Wish you could make it, Bob. We actually have a nice Canadian faction that attends. I know last year there were abundant pictures and videos of the event on FaceBook. Someone said it was easier to post pictures there...I don't know about that. We'll do our best to keep the WLDG crowd informed....and enticed!
JB
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Bob Parsons Alberta wrote:JuliaB wrote:Wish you could make it, Bob. We actually have a nice Canadian faction that attends. I know last year there were abundant pictures and videos of the event on FaceBook. Someone said it was easier to post pictures there...I don't know about that. We'll do our best to keep the WLDG crowd informed....and enticed!
JB
Thanks but we are not all on Facebook!
Mike Conner wrote:I'm in (along with Marwan).
And, thanks to Kroger's sale flyer this week, looks like we'll have beef for Thursday!
Sam Platt
I am Sam, Sam I am
2330
Sat Mar 25, 2006 12:22 pm
Indiana, USA
Sam Platt wrote:For Thursday we are thinking about Salmon with Oregon Pinot (Argyle Nuthouse and/or Archery Summit) and a Zinfandel. For Friday we are leaning toward Bordeaux and we are still narrowing down the theme wines for Saturday. Riesling and CdP will definitely be in the mix.
I am still trying to make a deal for a 76er Auslese to bring, but no luck so far. The provenance is somewhat iffy with significant label decay and the owner wants too much in cash or trade. My "best and final" offer was met with complete silence.
Sam Platt
I am Sam, Sam I am
2330
Sat Mar 25, 2006 12:22 pm
Indiana, USA
Bob Parsons Alberta wrote:This interests me. With all the different wines consumed over the 2/3 day period, how does one coordinate the food/s?
Bob Noland wrote:Speaking of Thursday I am thinking of Shrimp in a Provencal butter wine sauce over Polenta dish for an appetizer to start the evening. Something a little lighter which should go well with a Chardonnay before the beef and big reds come out!
Sam Platt wrote:For Thursday we are thinking about Salmon with Oregon Pinot (Argyle Nuthouse and/or Archery Summit) and a Zinfandel.
Mike Conner wrote:Bob Noland wrote:Speaking of Thursday I am thinking of Shrimp in a Provencal butter wine sauce over Polenta dish for an appetizer to start the evening. Something a little lighter which should go well with a Chardonnay before the beef and big reds come out!Sam Platt wrote:For Thursday we are thinking about Salmon with Oregon Pinot (Argyle Nuthouse and/or Archery Summit) and a Zinfandel.
Besides beef, I might consider duck if my one source has a good supply of breasts. The only small issue would be cooking it -- not really the best on the grill as the rendering fat usually causes flames. And, not looking to smoke up (or heat up) the cabin [I like to cook first on fat side, flip over and place in oven for a bit to bring up temp more evenly]..... I'll ponder it between now and decision time.
I'll definitely try to bring along some local tomatoes again as I did last year. Heard the crop in MI was a little late this year....
Tom N. wrote:I am thinking of bringing pork tenderloin, marinating it and cooking medallions on the grill. My pairing would be an Oregon Pinot, Carleton Cellars. However, it looks like the menu is getting quite protein heavy so, I may change my mind. But as far as I am concerned the more pinots the better, especially from the Willamette valley.
Sam Platt wrote:For Thursday we are thinking about Salmon with Oregon Pinot (Argyle Nuthouse and/or Archery Summit) and a Zinfandel. For Friday we are leaning toward Bordeaux and we are still narrowing down the theme wines for Saturday. Riesling and CdP will definitely be in the mix.
I am still trying to make a deal for a 76er Auslese to bring, but no luck so far. The provenance is somewhat iffy with significant label decay and the owner wants too much in cash or trade. My "best and final" offer was met with complete silence.
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