Hey all. I am new here and kind of an amateur foodie. My wife and I live in eastern Washington in a small town called Ephrata. I am currently in Iraq and will be home soon and to say the least I am super excited to get to choose what I get to eat.
When I was home on R&R I was very busy and only really got to cook once for my mom as a thank you for helping my wife while I was away. I ran to the local Safeway and gathered what I could find and pretty much threw together a 5 course meal with a different wine for each course with a simple dessert. It was decent but I know I can do much better if I am prepared and take an opportunity to shop at a better location.
So I will be there in October to do this. I plan on 6 courses and have I a general idea, but I need help filling in the gaps, and getting the wine selection just right. I would like to stick with Pacific NW theme, but a menu that reflects my families travels around the world. So far we have been stationed in Alaska, Georgia, Alabama, Germany, and I have been deployed to Japan, Iraq and Afghanistan
Halibut Ceveche (thinking tomato, avocado, onion, cilantro, lime juice) (Alaskan Halibut)
A Middle Eastern type flat bread cut into small strips for the ceveche (Iraqi style)
A Pinot Noir maybe? I am thinking a white to go with the fish, but some bite to match the onion lime cilantro. Maybe L’bicyclete?
Old Style Smoked ham wrapped around arugula and kale with balsamic vinaigrette of some sort. Sprinkled with feta crumbles (German Style Smoked ham)
I was thinking a Franconia white halb-trocken for this. I can get it cheap on my way through Germany heading home(about 2 bucks a bocksbuttle)
Crab Bisque with a small goat cheese crouton (had this at The Georgian and would like to duplicate) (Washington Crab, The goat cheese is reminiscent of Afghanistan)
Need wine ideas here. This dish was very rich a little went a long way. The wine I was served with this did not work at all but I forget what it was.
Beef Waygu (Had this at a Japanese congressman’s house)
Warm Sake for this course.
Quail Eggs (maybe with truffle? Never done that) in toast with Smoked Salmon (saw it in the recipe section on here, looks simple) (Washington)
Serve this with something from Cave B, but I’m not sure which(Cave B is 15 minutes away)
Grilled peaches, marinated in bourbon and coated with brown sugar (BBQ and peaches, it doesn’t get any more southern
)Top the peaches with homemade creamy vanilla ice cream
Serve with a Jack Daniels/Peach Ice tea mix, with mint sprigs
As you can see I still have some big gaps, but I have plenty of time. I also need advice on where I can get all of this. We will be making a trip to Seattle the day prior to round up what we can't get locally.
Thanks in advance, any and all comments are welcome!!