End of August menu
I have seven guests coming for dinner tomorrow. Earlier this summer a friend shipped me 120 pounds of Copper River sockeyes and kings, so I’ve been looking forward to having a little get-together. The menu:
Hors d’Oeuvres:
Lemon Stuffed Olives, Feta Stuffed Olives, and Kalamatas
Strawberry Chutney
St. André Brie
Rosemary Olive bread
Dinner:
Barbecued King Salmon
Stuffed Mushrooms with Prosciutto
Cucumber Salad
Quinoa
Wild Rice & Molasses Dinner Rolls
Dessert:
Strawberry Lovelovas
Oh! yum. Can’t wait to start cooking.
