These are all great suggestions! And we are completely open to suggestions at this point, one of the advantages of painting later in the year as opposed to ASAP. After Dennis, our many south-facing windows and doors looked like the rim of a salted margarita, so we're happy to wait out the summer this year. I am printing everything out and keeping in a file, so please keep your thoughts and suggestions coming in. Such a help. As incentive, I will occasionally post the possible menus for the dinner, along with specific wines that could be paired with each. That will feed my Martha Stewart gene (which is certainly not a dominant one, but I do well in the kitchen).
The interior of The Conch Out is sunny yellow with lots of white trim on the woodworking. When we first bought the house, I thought it would get old. Our CA house is all white walls, but also has a lot of river rock, redwood, and glass with views to outside as distraction. But I agree that a beach house, not your "real house," should be fun(n). Since then, I have come to really love waking up in that cheerful yellow-and-white world. Only one room differs, and it is painted a light lime green. We love that, too. Mermaid, I love your mix of colors, which really work in that space. It is so inviting and cheering.
Here we go with the first menu effort, folks. I want your minds working and your mouths watering!
To begin, S. Anderson Sparkling Wine, paired with a passed appetizer of salmon tartare with creme fraiche and fresh chives, on a benne seed wafer.
Next, a Cakebread Sauvignon Blanc, paired with an appetizer-sized portion of creamy grits with shrimp.
Followed by Far Niente Chardonnay, paired with a main course of Grouper stuffed with fresh crabmeat, grilled on a bed of limes. Accompanied by garlic roasted new potatoes and sauteed broccoli rabe. Selection of breads.
In the French manner, a Saintsbury Reserve Pinot Noir, paired with a salad of baby spinach, avacado, and Texas ruby red grapefruit sections tossed in a light vinaigrette.
Closely followed by a rare Forman Cabernet Sauvignon, paired with a cheese plate consisting of an herbed goat cheese, a white Wisconsin cheddar, a French sheep's milk cheese, a Spanish manchego with quince paste, and a Pt. Reyes, CA bleu from Cowboy Creamery, including mini slices of baguette, homegrown and cured Mission olives, whole almonds, pears and grapes.
Finally, Dolce Far Niente (nectar of the gods), paired with a fresh peach and cream tart topped with Chantilly cream.
Double espressos and selection of liqueurs.
(Complimentary designated driver to take you "home" afterwards.)
The interior of The Conch Out is sunny yellow with lots of white trim on the woodworking. When we first bought the house, I thought it would get old. Our CA house is all white walls, but also has a lot of river rock, redwood, and glass with views to outside as distraction. But I agree that a beach house, not your "real house," should be fun(n). Since then, I have come to really love waking up in that cheerful yellow-and-white world. Only one room differs, and it is painted a light lime green. We love that, too. Mermaid, I love your mix of colors, which really work in that space. It is so inviting and cheering.
Here we go with the first menu effort, folks. I want your minds working and your mouths watering!
To begin, S. Anderson Sparkling Wine, paired with a passed appetizer of salmon tartare with creme fraiche and fresh chives, on a benne seed wafer.
Next, a Cakebread Sauvignon Blanc, paired with an appetizer-sized portion of creamy grits with shrimp.
Followed by Far Niente Chardonnay, paired with a main course of Grouper stuffed with fresh crabmeat, grilled on a bed of limes. Accompanied by garlic roasted new potatoes and sauteed broccoli rabe. Selection of breads.
In the French manner, a Saintsbury Reserve Pinot Noir, paired with a salad of baby spinach, avacado, and Texas ruby red grapefruit sections tossed in a light vinaigrette.
Closely followed by a rare Forman Cabernet Sauvignon, paired with a cheese plate consisting of an herbed goat cheese, a white Wisconsin cheddar, a French sheep's milk cheese, a Spanish manchego with quince paste, and a Pt. Reyes, CA bleu from Cowboy Creamery, including mini slices of baguette, homegrown and cured Mission olives, whole almonds, pears and grapes.
Finally, Dolce Far Niente (nectar of the gods), paired with a fresh peach and cream tart topped with Chantilly cream.
Double espressos and selection of liqueurs.
(Complimentary designated driver to take you "home" afterwards.)
