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What should food should I make for a BYO Zinfandel tasting party?


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What should food should I make for a BYO Zinfandel tasting party?

kopisusu | | Feb 22, 2010 10:57 AM

As a fundraiser for my son's preschool, we're hosting a BYO blind Zin tasting - guests bring 1 or more bottles per person, we pour, they score, then reveal.

My job is to provide food - all the guests have been advised to eat before coming, since this isn't intended to be a meal - and I could use some suggestions / feedback on a selection of tasty things to offer

Stuff to know:

- I'd like it all to be premade, since this is also the big party night for the other kid's school, RSVP'd to long ago, and the other hosts will be busy with glasses, etc.

- Looks like around 20 guests? no solid number yet

- Need to consider that a number of the attendees are vegetarian

- I can get to San Francisco easily for pre-made items, but I'm fine with making most stuff myself since I cooked professionally for ~20 yrs

Some ideas so far:

- fried chickpeas with thyme & pepper
- fine chopped mushroom & onion saute with sour cream on toasts (maybe let them spread themselves so toast doesn't get soggy)
- leeks with vinaigrette
- platter of meats from Boccalone, esp. a good amt of 'njuda
- proper lasagne (meaning many many layers of delicate pasta, maybe with a pork & chard filling - most of those years cooking were with Italians)
- I have a lovely pork shoulder to slow cook, but don't know how it would do presliced & cooled off, since we usually eat it warm
- escarole salad with nuts, creamy dressing (ala Savoy & Otto NYC this last week)
- rich chocolate dessert
- cookies, maybe with fennel seed?


Any flavors I should consider working in?

Thanks for your suggestions....