April in Paris

SWIRLERs:

This is a VERY late posting on the modified SWIRL held at Gene & KTs, to celebrate Barry & Suzie's return from the motherland. Because time and alcohol dim memories (and there has been plenty of both since the event), please feel free to add any edits and/or corrections that are needed. This blog author will be grateful.

APRIL in PARIS (attendees: Barry/Suzie/Ruth/Steve/Gene/Katie)

Appetizer: Pickled asparagus (Ruth) and assorted french cheeses, accompanied by a delightful Veuve Cliquot.

First Course: Souffled onion soup (Ruth)

Main Course: Roast Chicken, Roasted asparagus & potatoes (Katie) and Poached leeks (Suzie), accompanied by these wines (producers long since forgotten): Sancerre Rouge (gene and kt), Crozes Hermitage (steve and ruth), and a Cote de Blaye (barry and suzie).

Dessert: Vanilla Pot de Creme (kt)

A sumptuous meal and evening that would have only been better, if it included the full SWIRL contingency.

Of Note: A discussion was initiated regarding the possibility of the SWIRL creating our own cookbook. Gene, frustrated by the lack of cookbooks that use wine varietals as a starting point, proposed that the combined talent and hubris of the group be harnessed to produce just that. The proposal looks like this:

We create a cookbook, tentatively titled: Some Wine Inspired Recipes (we) Love (SWIRL). The project would exploit our existing talent base in this way (although not in an exclusionary sense, as anyone one of us can contribute to any and all parts)......
Recipe development: Jewel/Ruth/Katie to take the lead
Artistic development: Suzie to take the lead.
Photographic development: Barry/Tim to take the lead
Wine/Product development: Gene/Steve to take the lead
Editorial development: Kay to take the lead

The project/proposal would proceed in this fashion: we pick a varietal and then try to match recipes that compliment it (appetizers, entrees, sides, desserts, etc.) The group meets to taste the proposed matches and, by vote of a simple majority of those present, we make selections. Once recipes have been amassed, we begin to develop the look and feel of the cookbook (nothing is to preclude artists/photographers/editors from advance creative processes).

Those in attendance at this meal expressed interest in this project. Hopefully we can fully explore everyone's interest/commitment at future meals.

Sorry this long. Your scribe for 2008
gene