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Started By
Message
re: A Tasting Dinner I whipped up…
Posted on 10/7/25 at 8:23 am to Lambdatiger1989
Posted on 10/7/25 at 8:23 am to Lambdatiger1989
That is impressive.
0
Posted on 10/7/25 at 10:06 am to Lambdatiger1989
Looks amazing, honestly that something only a handful of people who are serious professional chefs (you might be but who cares!) could pull off!
I like this approach but between us (F&D board) which wine parings worked and which didn't? Also did you give any instructions to the guest on wines such as heavy red for main, lighted white for salad course, etc., or was it totally random? For me 90% of the experience would be the food and setting, but I know some folks here really, really care about their wines.
quote:
Wines were brought in by the folks attending, each couple brought wine for a course.
I like this approach but between us (F&D board) which wine parings worked and which didn't? Also did you give any instructions to the guest on wines such as heavy red for main, lighted white for salad course, etc., or was it totally random? For me 90% of the experience would be the food and setting, but I know some folks here really, really care about their wines.
Posted on 10/7/25 at 10:34 am to NOLALGD
Well, a professional chef I am not, but my entire working career during high school and college was in the restaurant business.(both front and back of the house). As far as the wines went, the attendees had the menu ahead of time and were asked to pair accordingly. They all worked pretty well. The best pairing was the 20yr old bottle of port and the dessert.
Posted on 10/7/25 at 4:20 pm to Lambdatiger1989
Baw, can you share your recipes for these?
Especially the grit cake.
Especially the grit cake.
Posted on 10/7/25 at 4:54 pm to Lambdatiger1989
Very nice meal!
Posted on 10/7/25 at 9:45 pm to SUB
quote:
. Grit cakes were easy. 4 cups chicken stock to one cup white stone ground grits. Bring to a boil and then simmer for about 20 min. Once cooked I added 1 cup smoked Gouda and one pound of smoked boudin uncased and stirred until it was all incorporated. Put in the fridge and then cut into pieces to warm through on a flat top before serving.
Posted on 10/7/25 at 10:35 pm to Lambdatiger1989
Thanks. That sounds great.
Posted on 10/8/25 at 11:36 am to SUB
BTW this makes enough to fit in a 9x13 pan. I was able to get ten slice like in the picture.
Posted on 10/8/25 at 11:45 am to Lambdatiger1989
How do we become your friends? Is there a waitlist we need to sign up for? 
Looks great!
Looks great!
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