Sorry but I am pretty bad at being able to sit down and write all the time but will try and do better. Here is a copy of March 5th wine and food pairing:

First Course
Kaffir Lime leaf and fresh English pea soup
with Parmesan crisp and Creme Fraiche

Domaine Riefle Bonhuer convivial 2005 France


Second Course
Niçiose Tart of olive tapenade, fresh basil, oven roasted tomatoes,
Brie, arugula and seared Ahi tuna

Bouchard Bourgogne Blanc 2005 France


Third Course
Pan seared duck breast with brandy, shitakes and black truffles
and haricot verts

Leroy Bourgogne Rouge 1999 France


Fourth Course
Braised Beef cheecks with parsnip puree and baby carrots

Guigal Chateauneuf du Pape 2003 France


Fifth Course
Passion fruit tart with pecan-filbert crust
and Honeyed Creme Fraiche

Elderton Semillon (botrytis) 2006 Australia

Valentines into fund raisers!!!

Well Valentines has gone and we did a four menu that went over very well. From the grilled scallop and shrimp ceviche with asparagus and tomato aspic to the flat iron with ginger-shiitake Cabernet sauce to Stella's chocolate trio fun was had by all.
We have a five course wine dinner coming up on March 5th with Norm rush from Baeumad and associates and their wines. Menu is still being determined but will try and get it up asap.
There area also fund raisers coming up for schools in the area and that ties up time as well but it is for a good cause.
Lastly, Stella and I have been researching and hoping to start changing our restaurant to as green as possible over the next 5 years, but we are in the planning stages of this and hope to have it planned out in the near future.
Hope everyone is doing well despite the economy
Michael

Hope everyone is doing well in the new year.
They started working on the road out front of the restaurant to do the repair work from Katrina, so access to us is limited but fortunately, our guest still keep coming which is good in this economy right now.
We have our wine and food pairing dinner coming up on the 5th of March and Norm Rush of Beaumad and associates will be here talking about their wines with our food which will be lots of fun again. We will also be scheduling them further in advance to give everyone a better heads up.
Well, off to the kitchen.
Michael

Hey all!
This is just getting up and running and I am learning all this, very new to me but will start posting more on a regular basis. Until then, I wish everyone a Happy New Year and Best Wishes.
Michael