Monday, August 27, 2007

The Wedding Menu.

I was having a hard time coming up with a cohesive menu for Beef and Molly's wedding, so I went back to Ray for some pointers. The guys have known each other since early childhood, so I figure that gives Ray a unique inside perspective on foods that would really make the night special. He shot me back this list, via email:

_ _food! _ _ _ _ _ _ _ - _ _primeplayerinc

-=- RAYYYYY'S lissssst =-=

***alright T, here you go some rad nibbles and chin dribbles a la RQS ***

1) Some cheese thing with an extra fried-ness to mack the cheese beyond what cheese is

2) japaleño poppers, but gourmet twist (brie? smoked trout? "slow" movement? call a chef)

3) rack of duck brains ("rack my brains," hella classic saying, pun). Nice-ass toast? Metal thing?

4) pomegranates are aggh i hate those things all seeds poppin

5) main course

_ _ _ _ _ _ _ _ _ _ _ _

I can almost decipher his semi-cogent appetites and inspirations, but I'm sure he's forgotten whatever he tickled into that text field on that late, long, bleary night. I'm going to spruce it up a bit:


1. Montasio frico with roasted white anchovy and shaved celery heart rib in paprika aioli

2. Smoked salmon on tempura parsnip planks with dilled sour cream mousse, chilled caper vodka back

3. Crispy duck skin bun, Peking style, with plum sauce

4. No pomegranate dishes

5. Main Course: Spit-roasted Baron of Beef, Yorkshire pudding, neeps and tatties. For light eaters, a choice of the lettuces which are being used to garnish the main plates. I hate light eaters.

Alright, that needs work. I guess I can cook up a vegan "garland of knotted long beans" for Pat and people like him who only eat stuff that punished people have to eat.