Tell Me Something............Anything!

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Originally Posted by Marco

Wot about my menu?;)

Marco.

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:lol: That was too easy, I knew that would get a response!

Your menu looks fabulous, and I'm sure you're more than familiar with everything on it. But I'm a simple soul, and much as I'd be happy to try it, I wouldn't want to possibly have to pick at something so meticulously and lovingly prepared. That would be an insult to the chef.

We're having dinner at Anita's son's pub, to give Anita a break from it all - she's had a bit of a tough year, and the rest of her family (and me) are next to useless. The chef is staying back after the pub closes at 3.30 to do dinner for us, including himself. There will be ten of us dining.

It's 50 quid a head, but me and Anita's are free as a thankyou for helping out. The menu looks a bit too fancy for me, but he knows me well enough not to take offence when I sniff at UFO's (unfamiliar food objects).

Being honest, your menu looks more appetising than what I'm facing tomorrow. If I can find the menu I'll post it on here later.

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Originally Posted by Roy S

[emoji4] The kids can go in the garage, they’ll be fine out there, we’ll check on them every few hours

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There's one or two in our family I'd happily stick in the garage, preferably someone else's garage :D

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Originally Posted by Marco

Wot about my menu?;)

Marco.

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I think it sounds wonderful, but with no turkey, no bread sauce, no pigs in blankets and no Christmas pud, I’m afraid I’d only be prepared to pop in for the cocktails!

;)

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Originally Posted by Pigmy Pony

:lol: That was too easy, I knew that would get a response!

Your menu looks fabulous, and I'm sure you're more than familiar with everything on it. But I'm a simple soul, and much as I'd be happy to try it, I wouldn't want to possibly have to pick at something so meticulously and lovingly prepared. That would be an insult to the chef.

We're having dinner at Anita's son's pub, to give Anita a break from it all - she's had a bit of a tough year, and the rest of her family (and me) are next to useless. The chef is staying back after the pub closes at 3.30 to do dinner for us, including himself. There will be ten of us dining.

It's 50 quid a head, but me and Anita's are free as a thankyou for helping out. The menu looks a bit too fancy for me, but he knows me well enough not to take offence when I sniff at UFO's (unfamiliar food objects).

Being honest, your menu looks more appetising than what I'm facing tomorrow. If I can find the menu I'll post it on here later.

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Hahaha... Not at all mate - you like what you like!:D

If you were invited to dinner here, we'd ask what you liked to eat first, and would cook that, so that you wouldn't be put in that type of awkward position. For us, making guests feel relaxed and comfortable, so that they enjoy themselves, and we do too, is the most important thing.

Hope Anita has an enjoyable and stress-free day tomorrow:cool:

Marco.

P.S Yes, would like to see the pub menu.

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Originally Posted by Beobloke

I think it sounds wonderful, but with no turkey, no bread sauce, no pigs in blankets and no Christmas pud, I’m afraid I’d only be prepared to pop in for the cocktails!

;)

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Lol... Only turkey is missing from the above! The Christmas pud will be served another day with homemade brandy sauce. Plus, there's homemade bread sauce and cranberry sauce. What do you think "all the trimmings" means? Do I need to list them all..?:D

Marco.

Looking again at your menu, I'd happily swap it for ours. He really is an excellent chef, but a dog turd cooked to perfection with a creamy snot jus is still a dog turd.

And I've never tried goose, I bet that will be nice.

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Originally Posted by Marco

No worries, and glad to hear that the gravy will be properly made, which 'Bisto' is an affront to!:doh:

Tomorrow's menu, chez-moi:

Homemade cocktails and assorted canapés

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Smoked pressed chicken terrine with mustard and honey, accompanied by thin strips of smoked Highland venison, with a fresh watercress salad and chive and crème fraîche dressing

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Free-range roast Gressingham goose, wrapped in Herefordshire streaky bacon, with a homemade pork, sage and cider stuffing, all the trimmings, and served with a rich port wine and redcurrant gravy.

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Baked Comice pears with ricotta and Amaretti biscuits

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Small cheeseboard (consisting of various Welsh varieties) with artisan crackers

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Freshly ground Mocha coffee and petits fours


Wines:

Tavel Rosé Les Lauzeraies 2016

Fontanafredda Langhe Nebbiolo 2005

Châteauneuf du Pape, Domaine du Père Caboche Rouge 2015

Tokaji Aszu Puttonyos, Chateau Dereszla.

Marco.

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I'd have this i think...all washed down with some champers

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Originally Posted by struth

I'd have this i think...all washed down with some champers

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A man after my own heart .... :)

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Originally Posted by RobbieGong

A man after my own heart .... :)

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i do have a soft spot for decent champagne alas... can get you blitzed tho

Thanks for reply on the Goose topic Marco, as detailed as always...Noted. Merry Christmas to you and everybody