Bulletin Board Meal Planning

[kentgirl]

I thought of an idea that might be fun....let's get together for dinner. OK, I know that won't really work, but here's what we can do:

Let's plan a meal or meals together. For example, if you want to participate, "sign up" for a category for a meal, pick a recipe you'd like to try, then make the recipe you choose, and then share your review of that recipe with everyone else.

What we'll end up with is a menu (or menus) that we all came up with together, complete with reviews for each recipe.

I'm making up rules as I go, but let's say the recipe you choose for your category should be one you have never made and should be a CL recipe. One recipe per category, and once all categories in a meal is chosen, then start another meal plan.

Here's the categories I'm proposing for each "meal":
--Appetizer, Salad or Soup
--Main Dish
--First Side Dishe (pasta, vegetables, rice, potatoes, etc.)
--Second Side Dishe (pasta, vegetables, rice, potatoes, etc.)
--Bread/Rolls
--Dessert
--Suggested Wine (up to 3 choices)

I'll start by choosing a Main Dish for the first Meal, which I found in CL Recipe Finder: Chicken in Wine Cream Sauce. Here's the link - http://www.cookinglight.com/recipefinder/recipe.asp?rid=6367

Now someone choose a recipe for the remaining categories that compliment this dish, and post your recipe selection. One category/recipe per person, unless you're a wine connoisseur then go ahead and suggest a wine.

Let's make our recipe sometime in the next few days (Thursday, Friday and Saturday); and post your reviews Sunday or Monday.

Keep track of the categories, and if you're the last person to sign up for a meal, then maybe you can summarize the "menu" in your post.

And if you see any way to make this whole idea better, please do so (such as additional categories, how to keep track of meals, etc.). Remember, we'll make up rules as we go, but I think this could be fun, and I can't wait to see the "meal plans" that we come up with together!!

[Natasha]

Kentgirl,

What an AMAZING idea - a "virtual" Supper Club! This is gonna be FUN!
May I add the Butternut Rice Pilaf (again, in the Recipe Finder) to accompany your chicken dish? I'll try it tomorrow or Saturday and then post the review.

Here is the recipe:
Butternut-Rice Pilaf

1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups (1/2-inch) peeled cubed butternut or other winter squash (about 1 pound)
2 cups water
1 cup uncooked long-grain rice
1/2 cup bottled roasted red bell peppers, chopped
1 teaspoon dried rubbed sage
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper


Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and saute 3 minutes. Add squash, water, and rice, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in bell peppers and remaining ingredients.
Yield: 4 servings (serving size: 11/4 cups).

CALORIES 253 (6% from fat); FAT 1.7g (sat 0.3g, mono 1g, poly 0.3g); PROTEIN 5.1g; CARB 55.1g; FIBER 2.70g; CHOL 0mg; IRON 3.0mg; SODIUM 357mg; CALC 82mg


[This message has been edited by Natasha (edited 11-09-2000).]

[NydiaC]

What an incredible idea! I have such a hard time coming up with menus. I think I'm going to include these menus in my MasterCook.

For this dinner, I'll prepare Broccoli with Almond-Breadcrumb Topping. Here's a link: http://www.cookinglight.com/recipefinder/recipe.asp?rid=8400

[lindrusso]

Great idea!! Count me in! I'll bring DESSERT.

Can I bring the Lemon-Cream Cheese Cookie Cups? I don't have the recipe typed up yet, but they are from 1999 and appear in the Make it Ahead supplement. I would assume that these would be good with just about any meal.

I've been planning to freeze a batch of these for the holidays, so now I'll be motivated to try them out!

[This message has been edited by lindrusso (edited 11-09-2000).]

[kentgirl]

Well for our first "Virtual Supper Club", we have the following menu:

Main Dish - Chicken in Wine Cream Sauce
Side Dish: Butternut-Rice Pilaf
Side Dish: Broccoli with Almond-Breadcrumb Topping
Dessert: Lemon-Cream Cheese Cookie Cups

Is there any one else interested in "signing up" We still have a couple of categories open.

And can anybody suggest a wine?

Remember, we make the food and post our reviews by Sunday or Monday.

[kwormann]

Hoe FUN!!! Ill start. Ill take side dish #!

I am making Hash brown casserole this SUnday, so that will be my contribtuion. Ill let you know how YUMMY it was!!

Kim

[kwormann]

Well when I started typing, no one else had responded!

How bout dessert? Ill make apple crisp from this months CL

Kim

[kwormann]

OK OK. I give up how bout rolls.

Ill make an italian bread...recipe to folow.

kim

[kentgirl]

kworman--you're so funny!!

Ok, so far we have:
--Main Dish - Chicken in Wine Cream Sauce
--Side Dish: Butternut-Rice Pilaf
--Side Dish: Broccoli with Almond-Breadcrumb Topping
--Bread: Italian Bread
--Dessert: Lemon-Cream Cheese Cookie Cups

And where are the wine connoisseurs?

And if you still want to sign up for a category already taken - start a new menu!! Ideally, it would be great to have at least 2 or 3 menus!!

[This message has been edited by kentgirl (edited 11-09-2000).]

[chefandi]

This is such a great idea! I would love to participate however I don't have time this weekend! This would be great to do every week, and it would give us a chance to try different recipes and to know which ones are worth trying. Great idea!!!

[kwormann]

Beer Bread
(thought it sounded more fun than reg. Italian bread)

Vegetable cooking spray
2 teaspoons self-rising flour
3 cups self-rising flour
3 tablespoons sugar
3 tablespoons reduced-calorie stick margarine, melted
1 (12-ounce) can light beer


Coat a 9 x 5-inch loaf pan with cooking spray, and lightly dust with 2 teaspoons flour; set aside.

Combine the remaining 3 cups flour and sugar in a bowl; stir well, and make a well in the center of the mixture. Add the melted margarine and beer, and stir just until moistened.

Pour the batter into prepared pan. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pan, and let cool completely on wire rack.


I cant wait to make it now!

kim

[emilycat]

chefandi, (and everyone else who doesn't have time this weekend)

I'd love to do this too, but I'm also going to be otherwise occupied this weekend...I'll be back home, though, on Sunday, so I'll choose some things I'd like to make, then, if anyone wants to join me! http://www.cookinglight.com/bbs/biggrin.gif

[Linda I LIght]

What an inventive idea...I think it is great, I would love to join ya'll and will bring an appetizer. I have been wanting to make "pate", I will find a recipe and post it tomorrow. Sorry I couldn't be of help with the wine.

[MaryH]

So if I do the wine does that mean I get to drink a whole bottle?? do I have to eat food with it?? (just kidding http://www.cookinglight.com/bbs/smile.gif)

[Wienie]

Originally posted by kentgirl:
kworman--you're so funny!!

Ok, so far we have:
--Main Dish - Chicken in Wine Cream Sauce
--Side Dish: Butternut-Rice Pilaf
--Side Dish: Broccoli with Almond-Breadcrumb Topping
--Bread: Italian Bread
--Dessert: Lemon-Cream Cheese Cookie Cups

And where are the wine connoisseurs?

And if you still want to sign up for a category already taken - start a new menu!! Ideally, it would be great to have at least 2 or 3 menus!!

[This message has been edited by kentgirl (edited 11-09-2000).]

I was planning on making the Pumpkin Streusel Cheesecake this weekend, but I see the Dessert category is taken.
Could I start a new Menu with a DESSERT?
If so, here's the recipe:

CookWare(tm) from Cooking Light(r)

Pumpkin-Streusel Cheesecake

SOURCE: Cooking Light YEAR: Sept 1998 PAGE: 136

INGREDIENTS FOR 12 SERVINGS:
Crust:
3/4 cup gingersnap crumbs (about 12 cookies, finely crushed)
1 tablespoon light butter, melted
Cooking spray
Filling:
1 cup 1% low-fat cottage cheese
1 (8-ounce) block fat-free cream cheese
1 (8-ounce) tub light cream cheese
1-1/4 cups granulated sugar
1/2 cup low-fat sour cream
2 tablespoons cornstarch
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 (15-ounce) can pumpkin
4 large egg whites
2 large eggs
Streusel Topping:
1/2 cup gingersnap crumbs (about 8 cookies, finely crushed)
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon light butter

INSTRUCTIONS:
Don't worry if your cheesecake has a few cracks. It's normal with this recipe
from reader Marlene Koch.

1. Preheat oven to 375 degrees.

2. To prepare piecrust, combine 3/4 cup crumbs and 1 tablespoon melted butter
in a bowl, and toss with a fork until moist. Press into bottom of a 9-inch
springform pan coated with cooking spray. Bake at 375 degrees for 5 minutes;
cool on a wire rack. Reduce oven temperature to 325 degrees.

3. To prepare filling, place cottage cheese in a blender or food processor,
and process until smooth. Combine the cottage cheese and cream cheeses in a
large bowl, and beat at high speed of a mixer until smooth. Add granulated
sugar and next 8 ingredients (granulated sugar through pumpkin); beat well.
Add egg whites and eggs, 1 at a time, beating well after each addition. Pour
filling into prepared crust; bake at 325 degrees for 1 hour and 20 minutes.

4. To prepare streusel topping, combine 1/2 cup crumbs, 1/4 cup flour, and
brown sugar in a small bowl; cut in 1 tablespoon light butter with a pastry
blender or 2 knives until the mixture resembles coarse meal. Sprinkle over
cheesecake, and bake an additional 10 minutes or until set. Cheesecake is done
when the center barely moves when the pan is jiggled. Remove cheesecake from
oven; run a knife around outside edge. Cool to room temperature. Yield: 12
servings (serving size: 1 slice).

NUTRITIONAL INFORMATION:
CALORIES 287 (28% from fat); FAT 8.8g (sat 4.3g, mono 3.1g, poly 0.9g);
PROTEIN 11.2g; CARB 40.7g; FIBER 1.6g; CHOL 64mg; IRON 1.6mg; SODIUM 361mg;
CALC 142mg

I'll let everyone know my review on Monday.
Thanks,
Wienie http://www.cookinglight.com/bbs/biggrin.gif

[emilycat]

Wienie,
I'll join you!
I think I'd like to make the Curry-Chutney Snapper (it was in the recipe finder) on Saturday or Sunday (apparently I've decided I have time now http://www.cookinglight.com/bbs/tongue.gif ) so I, too, will post my review on Monday.

[Linda I LIght]

I found a recipe for the "pate" that I will make.....here goes....

MUSHROOM PATE
1/2 oz porcini mushrooms
1/2 cup water
1/2 cup tawny port
2 cups chopped fresh mushrooms
1/2 cup minced onion
3 oz Neufchatel cheese, softened
1/3 cup minced fresh parsley

Combine first 3 ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat, and let stand 30 minutes. Drain, reserving liquid; finely chop porcini mushrooms. Set aside.
Pour reserved liquid through a cheesecloth-lined sieve or colander. Return liquid to saucepan. Bring to a boil; boil 5 to 7 minutes, uncovered, or until mixture reduces to 1/3 cup. Add fresh mushrooms and onion: reduce heat, and cook 8 to 10 minutes or until liquid evaporates. Remove from heat; stir in chopped porcini mushrooms. Let cool completely.
Beat Neufchatel cheese at high speed of an electric mixer until light and fluffy; add parsley, and beat well. Stir in mushroon mixture. Transfer mixture to a small crock or bowl; cover and chill at least 1 hour. Yield: 1 1/2 cups 15 caleries per tablespoon and 0.9 grams fat

And MaryH, i think we would all love to share your wine!!!!!!!

[chefandi]

Count me in for Menu #2! I will make the Sweet Potato Casserole with Praline topping from the Make it Ahead magazine! This is such a blast!
By the way when are we going to post the reviews for menu #2? Also ahould we post it under a new post because I have a feeling this one is going to get quite long.

Sweet Potato Casserole
1 cup allpurpose flour
2/3 cup packed brown sugar
1/4 cup pecans
1/4 cup butter or marg., melted
1/2 tsp. ground cinnamon
4 medium sweet potatoes, peeled and halved
1/2 cup gran. sugar
1 1/2 tsp vanilla extract
1 large egg white
1(5 oz.) can evaporated ff milk
cooking spray

Lightly sppon flour into measuring cup; level with knife. Combine flour and next four ingredients in small bowl, stirring to form streusel. Set aside.

Place potatoes in a pot and add water to cover. Bring to a boil and cover, reduce heat and let simmer for 30 mins. Drain well and mash in large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2 quart casserole coated with cooking spray. Top with remaining streusel.

Preheat oven to 350 degrees, bake casserole uncovered for 45 mins, or until heated throughout. Yield:8 servings.

[venus]

I would like to bring the wine for #2 if I can--I had the perfect one in mind for #1 but that's already taken http://www.cookinglight.com/bbs/frown.gif
I'm trying to expand my red wines, so I would like to pick up an Oregon pinot noir to drink. I might try a white too, if I can get friends to help me http://www.cookinglight.com/bbs/smile.gif

[kentgirl]

This is getting harder and harder to manage! Here's what I have so far (I hope it's right):

MENU 1: - Post reviews by Monday
--Appetizer - Mushroom Pate
--Main Dish - Chicken in Wine Cream Sauce
--Side Dish: Butternut-Rice Pilaf
--Side Dish: Broccoli with Almond-Breadcrumb Topping
--Bread: Beer Bread
--Dessert: Lemon-Cream Cheese Cookie Cups
--Wine: Chardonnay

MENU 2 - Post reviews by ??
--Appetizer - Roasted Red Pepper and Walnut Dip
--Main Dish - Curry-Chutney Snapper
--Side Dish: Sweet Potato Casserole with Praline topping
--Side Dish:
--Bread: pumpkin struesel bread
--Dessert - Pumpkin Streusel Cheesecake
--Wine: Oregon pinot noir

Wow...What great menus so far! And we even have wine suggestions.

I love the title "Virtual Supper Club". Maelynn, whatever you can do to help organize this would be wonderful. I would love to see this continue week to week. I do agree that reviews should be posted under a different topic (Virtual Supper Club Reviews - Menu #1, Virtual Supper Club Reviews Menu - #2, etc.). I don't know if a new bulletin board would be best--what do the rest of you think??

For those of you that signed up for Menu #2, will you be making this menu this weekend? If so, can you post reviews Sunday or Monday?

[Natasha]

Originally posted by venus:
I would like to bring the wine for #2 if I can--I had the perfect one in mind for #1 but that's already taken http://www.cookinglight.com/bbs/frown.gif
I'm trying to expand my red wines, so I would like to pick up an Oregon pinot noir to drink. I might try a white too, if I can get friends to help me http://www.cookinglight.com/bbs/smile.gif

Venus,
Which wine did you have in mind for #1? Just curious!

I love the idea of making the Virtual Supper Club a permanent fixture, either on another board or on this one. I guess another board would be neater, wouldn t it? We could have some good fun with this: theme dinners representing dishes from different countries or regions, holiday dinners, all-appetizer tasting events, all vegetarian-dinners, you name it!

(And I hope the butternut-rice pilaf turns out well! We ll find out...)

[CHRIST1NE]

What a great idea.. I definately want to play, but will jump into a future menu. Can't wait to see all the reviews.

[CHRIST1NE]

Yeah.... I'm a member!!!

[Kelly]

What a great idea! I'm planning a weekend of cooking. Yeah - I can't wait - we've been so busy the last few weeks that I havenn't had a chance to cook anything really "good". I haven't quite planned what I'm making this weekend, but I'll be able to contribute more to next week's virtual meal.

For this week's though, I'll make Double-Chocolate Biscotti. In "my world" these are an appetizer. (grin) They are great!

Double-Chocolate Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
1/2 cup margarine -- 1 stick, softened
3 large eggs
2 ounces semisweet chocolate -- melted
1 teaspoon instant coffee
3/4 cup semisweet mini chocolate chips

1 Preheat oven to 350. Grease and flour large cookie sheet. Into large bowl, measure flour, cocoa, baking powder, and salt.
2. In another bowl, with mixer at medium speed, beat sugar with margarine until creamy. At low speed, add eggs, 1 at a time, then melted chocolate, and beat until mixed.
3. Dissolve coffer-powder in 1 teaspoon hot water; beat into chocolate mixture. Add flour mixture and beat just until blended. With hand, knead in chocolate chips until combined.
4. On floured surface, with floured hands, divide dough in half. Shape each half into a 12" b y 3" log. With pastry brush, brush off excess flour. Place logs, about 3 inches apart on cookie sheet. Bake logs 30 minutes. Cool logs on cookie sheet on wire rack 10 minutes or until easy to handle.
5. Place 1 log on cutting board. With serrated knife, cut log crosswise into 3/4-inch-thick diagonal slices. Repeat with remaining log. Place slices, cut side down, on same cookie sheet. Bake slices 20 to 25 minutes to allow biscotti to dry out. Remove biscotti to wire racks to cool completely. (Biscotti will harden as they cool.) Store biscotti in tightly covered container up to 2 weeks.

Yields: 3 dozen
Per Biscotti: 115 calories, 2 g protein, 19 g carbohydrate, 4 g total fat (1 g saturated), 0 g fiber, 18 mg cholesterol, 105 mg sodium.


[This message has been edited by Kelly (edited 11-10-2000).]

[kwormann]

WINE!!

I think the best is Chateau Ste Michelle Dry Reisling for menu #1

[LGBurns]

This is such a great thread! I was thinking that a way to get more people involved with each menu is to have anyone else who is interested in making any of the recipes posted for menu 1 and 2 go ahead and make them by Monday and post their reviews as well. Since we're virtual there's no problem trying to fit us all in the kitchen http://www.cookinglight.com/bbs/smile.gif

Also, to help save Lana from continually having to update us, how about when each person chooses another dish on the menu they post the menu as it is at that point (leaving those that haven't been chosen blank).

With that, I unfortunately don't have time this weekend to try any recipes but I hope to do so in the future! Thanks again, Lana (yay! I know your name now thanks to Christine!)

Linda http://www.cookinglight.com/bbs/smile.gif

[mommywannabe]

This is great! I'm totally in favor of a separate BB for this so it's easy to find. I'll sign up for the other menu #2 side dish...I don't know what it will be yet, but we seem light on greens, so it will probably be a sald of some sort. I'm planning to do mine tomorrow and will try to post my review by Monday.

MENU 2 - Post reviews by ??
--Appetizer - Roasted Red Pepper and Walnut Dip
--Main Dish - Curry-Chutney Snapper
--Side Dish: Sweet Potato Casserole with Praline topping
--Side Dish: TBD-mommywannabe
--Bread: pumpkin struesel bread
--Dessert - Pumpkin Streusel Cheesecake
--Wine: Oregon pinot noir

[Natasha]

I don t know how this thread looks to you, but to me it s looking really WEIRD - just a jumble of codes that scroll all the way across the page, and come in cool colors like blue and purple http://www.cookinglight.com/bbs/tongue.gif . I ve noted that sometimes just posting a response to a wonky thread makes it look normal again, so I m giving it a try...not terribly hopeful, though!

What do you know? It worked!


[This message has been edited by Natasha (edited 11-10-2000).]

[mommywannabe]

OK, found a recipe to add some green to the menu http://www.cookinglight.com/bbs/smile.gif We'll be having a scaled down version of Mixed Greens with Sun-Dried Tomato Vinaigrette (my hubby and I can't eat all 8 servings http://www.cookinglight.com/bbs/smile.gif). Looks like the final menu is:

MENU 2 - Post reviews by ??
--Appetizer - Roasted Red Pepper and Walnut Dip
--Main Dish - Curry-Chutney Snapper
--Side Dish: Sweet Potato Casserole with Praline topping
--Side Dish: Mixed Greens with Sun Dried Tomato Vinaigrette
--Bread: pumpkin struesel bread
--Dessert - Pumpkin Streusel Cheesecake
--Wine: Oregon pinot noir

I'm dying to hear the reviews on the appetizer, the bread, and the dessert!

[Terri-Lynn2]

This is a fantastic idea, Kentgirl you are amazing!!

I liked Linda's suggestion about others trying the sample menu as well and contributing their comments. The best part about the board is hearing everyone's feedback on a dish.

This is great. Imagine the possibilities!!

Terri

[kentgirl]

Right now we have two menus going this weekend:

MENU 1
--Appetizer - Mushroom Pate
--Main Dish - Chicken in Wine Cream Sauce
--Side Dish: Butternut-Rice Pilaf
--Side Dish: Broccoli with Almond-Breadcrumb Topping
--Bread: Beer Bread
--Dessert: Lemon-Cream Cheese Cookie Cups

MENU 2
--Appetizer -
--Main Dish - Curry-Chutney Snapper
--Side Dish:
--Side Dish:
--Bread:
--Dessert - Pumpkin Streusel Cheesecake

Is there anyone out there interested in signing up for categories still open in Menu 2??

If you don't have time to make anything this weekend, let's start another menu for next week. Anyone interested??

[This message has been edited by kentgirl (edited 11-10-2000).]

[CrystalB]

I would love to bring an appetizer! How about the Roasted Red Pepper and Walnut Dip from the Make It Ahead supplement?

Roasted Red Pepper and Walnut Dip

4 medium red bell peppers (about 2 pounds)
Cooking spray
1 cup chopped onion
1/2 cup chopped walnuts
1 tbsp ground cumin
1/8 tsp ground red pepper
3 garlic cloves, minced
1 tsp honey
1/2 tsp salt
9 (6-in.) pitas or flatbread rounds, each cut into 8 wedges

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatted with hand. Broil 12 mins. or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 mins. Peel and place in a food processor; process until smooth.
3. Place a large nonstick skillet coated with cooking spray over med-high heat until hot. Add onion and next 4 ingredients; saute 8 minutse. Stir in the bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor; process until smooth. Cover and chill. Serve at room temp. with pita wedges. Yield: 18 appetizers (serving: 2 tbsp dip and 4 pita wedges).
Per serving: 98 cals (27% from fat); 3g fat; 3.3g protein; 15.3g carb; 1.7g fiber

[Maelynn Cheung]

As usual - you all have the best ideas.

I'm thinking if this really becomes popular, I could create a new bulletin board - named "The Virtual Supper Club" where you can organize your menus. Not sure how to structure it though so it wouldn't be too confusing. So far, kentgirl has done a great job summarizing this weekend's choices. If you all have any ideas how to expand and organize this so I could make it official - I will!

Again - great idea and thanks for being such wonderful Cooking Light users.

Maelynn

[andi]

Kentgirl,
What a great idea!! We have such creative people on this board. Count me in! (I just read Maelynn's note too-how exciting)!

I just made the pumpkin struesel bread moments ago (it was fabulous!!!!) so I could add that in for next week along with the cheesecake. We could have a pumpkin theme (ha, ha) http://www.cookinglight.com/bbs/biggrin.gif

[andi]

Almost forgot. Do you still need a wine for the first menu? I just purchased a bottle of Chardonnay (on sale) that I'm dying to try. Sounds like it might go with the menu!

[lindrusso]

Well, I made the Lemon-Cream Cheese Cookie Cups last night and they are very good.

I had a bit of trouble getting them out of the muffin tin and I think that removing them from the tin immediately, as per the directions, presents a problem. In my experience, any kind of cookie dough needs a cooling off period before they can be handled.

Anyway, here's the link to the recipe if anyone is interested: http://www.cookinglight.com/recipefinder/recipe.asp?rid=11037

[chefandi]

Just wanted to let everyone know that I started a seperate post for the Menu #2 reviews. I have already posted my review so fill free to post yours.

[andi]

Originally posted by kwormann:
WINE!!

I think the best is Chateau Ste Michelle Dry Reisling for menu #1

Feel free to add you review of the St. Michelle with my chardonnay! With this many "virtual people" we may need two bottles!