An American Grill Wine Dinner 4/21

[Rosie]

Wanted to remind everyone about this event. All are welcome.

[Lreda]

I'll post a food and wine menu for this event next week.

Lou

[tkrongold]

I really want to go to this (after Lou's nice invitation to join a future eGullet outing), but I am traveling that week for work. If my travel plans change, & there is still space, my husband & I would love to join the group for dinner. We loved our dinner at An American Grill recently.

[Rosie]

We'd love to have you join us tkrongold.

[Rosie]

We're about 3 weeks away from the tasting dinner at An American Grill. List is the #1 posting. All are invited. Lou promised the menu soon but we all know that the food and wine will be fabulous. So---who's coming???

[Kim WB]

unfortunately, I will not be able to attend on that date. Enjoy!

[Lreda]

Hello all, just an update with the menu and wines. Last course is undecided, will let everyone know by next week. I will begin to invite my customers at the end of next week if egullet members do not fill the 24 spots. I believe we're at 14 now.

Dinner will be $85 per person including tax & gratuity.

Phil Ward and his salesperson Erin will be talking about the wine.

An Amuse, at this point I'm leaning to Ceasar Salad soup with Vueve Cliquot.

1st Course: Tuna Carpacchio with chives, Topico caviar & wasabi dressing will be served with Chateau Ste. Michelle "Dr Loosen" Reisling. ( I don't have all the years yet but will next week)

2nd Course: U-12 Maya Prawns over a watercress & mache slad with a flax seed dressing and blood oranges will be served with Newton "Unfiltered" Chardonnay.

3rd Course: Braised Short Rib Ravioli with either Morel or European Chanterelle mushrooms, oven roasted tomatoes and a touch of truffle butter with Stemmler Pinot Noir Carneros.

4th Course: A meat course with Berringer Alluvium.

5th Course: Dessert with a finishing desset wine.

Once again, I'll update next week.

Lou

[Rosie]

Sounds Wonderful. I'll take two of each. If you are coming please reconfirm and if you would like to join us post a note here.

This is the list.

Rosie and Lowell --2 Reconfirmed

Curlz 1--Reconfirmed

Glenn 1--Reconfirmed

PNapoli--1

suzilightning 1

Phil and guest 2--Reconfirmed

Zeman 1--Reconfirmed

Rossimania-1--Reconfirmed

Rock --1 Confirmed

David Brociner-definete/maybe 1

johnnybird --maybe

Tommy in +1, depending on date/etc.

Rachel and Jason --tentative

Ken Robinson-- 1 Reconfirmed

[Curlz]

Oh, I'm IN, alright!! This sounds terrific, Lou...looking forward to it.

Curlz

[kenrbnsn]

I'm ok with the menu except for the shrimp course, since I don't eat shrimp. If I could have a substitute for that course, I will be there.

Edited April 3, 2004 by kenrbnsn (log)

[Lreda]

I'm ok with the menu except for the shrimp course, since I don't eat shrimp. If I could have a substitute for that course, I will be there.

Ken, check out my menu on www.anamericangrill.com and let me know what you'd like to substitute the prawns with. No problem.

Lou

[Rosie]

Ken--be sure to let Lou know what you would like substitued. If there is anything you don't want I'll eat it!

[RockADS21]

Rosie count me as a 1 thanks.

[Lreda]

Rosie count me as a 1 thanks.

Oh oh!!!!!

[Rosie]

Rocks in. Who else?

[Rosie]

Lou--What is the cutoff date for reconfirmations and/or reservations?

[zeman]

I'm confirming for myself and Rossimania. See you then!

[Lreda]

Rosie, I have us at 18 including Phil & Erin who have donated the wine. I think we'll keep it at 24 so we have room for 6 more. Cut off date is Friday the 16th, then I'll plug a few people in.

Lou

[Rosie]

If you are coming please reconfirm and if you would like to join us post a note here.

This is the list as of 4/7

Rosie and Lowell --2 Reconfirmed

Curlz 1--Reconfirmed

Glenn 1--Reconfirmed

suzilightning 1

Phil and guest 2--Reconfirmed

Zeman 1--Reconfirmed

Rossimania-1--Reconfirmed

Rock --1 Confirmed

David Brociner-definete/maybe 1

johnnybird --maybe

Tommy in +1, depending on date/etc.

Rachel and Jason --tentative

Ken Robinson-- 1 Reconfirmed

[Lreda]

I'm stuck on a meat course. Don't know what to serve with the Alluvium as I think it'll go better with The Short Rib ravioli. The Stemmler Pinot Noir needs a robust meat that doesn't overwelm the meat. I won't serve pork but would anyone mind if I served a Bone-in Rib Eye? And for dessert, any favorite? After all, this your dinner people, I'm just here to make it a fun night.

Edited April 8, 2004 by Lreda (log)

[tommy]

that ribe eye sounds like a big course, lou. but, i'm a big guy, so i can handle it. that said, what is the Berringer Alluvium like? if it's tannic, give me fat. don't care if it's cow or lamb. or in a ravlioli.

the experts will giggle behind my back, but have you considered a beef tenderloin? easy enough to serve a smaller portion, and you can certainly dress it up with earthy, sweet, or whatever flavors that you think might work with the wine.

[Rosie]

How about rack of lamb? Hanger steak?

Other option would be to change ravioli to something lighter--not meat.

Dessert--chocolate of course. Or the ice cream cherry sundae you make. Or just a glass of dessert wine is fine!!

[Ted Task]

I'm guessing that I'll be the lone voice re: dessert...I'm one of those rare women who isn't a chocoholic! For me, anything berry or citrus is a much nicer way to end a meal. Or, as Rosie said, a glass of dessert (yes, that's what I meant to say) also does the trick! Just my $ .02...

Edit: It's Curlz--on my dad's PC, and forgetting that I'm not logged in! Heehee

Edited April 8, 2004 by Ted Task (log)

[zeman]

Please don't change the short rib raviolis. I'm dying to taste them & I'm a solid vote for the rib eye. I'll drink my desert!

[Rosie]

OK. We seem to be in agreement that we want the Short Rib ravs. I'm good with the rib eye medium rare with horseradish!