Foreman and Wolf on Food and Wine
12:00 am
Mon March 10, 2014

Hosting a Grand Dinner Party

Credit Toby Simkin

Good wine and the ingredients you’ll splurge on.

Appetizers: caviar on oysters, shrimp, scallops and truffles

  Soup: Potato Leek Soup Consommé: egg whites, ground chicken artichokes, chives as garnish Basic Chicken stock from a whole chicken with rosemary, carrots and the top of the celery.

Fish: Sole, salmon, turbot and monkfish.

  Producer Segment: Arnaud Weyrich of Roederer Estate in Mendocino Valley, focused on sparkling wines.