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- Joined Jul 30, 2007
i've got a series of 'winemakers' dinners coming up so am in the process of menu planning. i have done quite a few of these in the past, so am familiar with the whole flow thing. in the past the 'meat' course always seems to end up beef tenderloin in some form..medallions, tournedos, petite filet, with a myriad of sauces, styles and preparations. i have done elk tenderloin many times as well. i would like to come up with something different...maybe a different cut of beef...tri tip comes to mind, but i am clueless about it. soo, what's in your head? also, any ideas on a duck confit course...thinking either asian style eggroll or a fancy pants quesadilla(not the cheesy gooey kind), more southwesty with crispy vegetables, cilantro, lime....that kind of thing...thanks all
joey
oh, pork is out
joey
oh, pork is out