New recipe, October 8, 2011

Tonight was a dinner party, with our friends Kate and Scott Noble, Amy and Jeff Longley, and Julie and Matt Filby.  The Amuse Bouche was Truffled Lentil Spoon with Bacon Viniagrette from Rick Tramonto's Amuse-Bouche.  We had this with a Gruet Blanc de Noir Sparkling Wine--a lovely champagne-like wine made in New Mexico.  The appetizer was the Salad of Watermelon, Goat Cheese, Microgreens (we used pea greens) and Figs we have made before.  The salad was Arugula Salad with Pomegranate and Toasted Pecans from Epicurious.  We had both of these with with the 1764 Pierre Chainier Sauvignon Blanc 2009.  The main course (and new recipe) was Roasted Beef Tenderloin with Port Sauce from Epicurious and herbed roasted root vegetables, served with a Chateau Les Rosiers Bordeaux 2009.  Dessert was fresh blueberries and raspberries with yogurt flavored with grand marnier, served with an Orange Mead made by Scott Noble.  Yum!