Carr's Rosemary crackers are really wonderful with triple cream bleu's... A baguette is all you need, and I know that crackers with flavor can often detract from the richness in the cheese - but the buttery, flaky, Carr's really dovetails well with the bleu. A good wine, and voila... Had pussy-fussy for the red, but for the chablis/chardonnay folks, I bought some Coppola vineyards bianco - which I thought was really good for $7/bottle. It got drunk quickly...
I also put on the table cooked large shrimp with cocktail sauce, but the bowl next to it, in ice, had raw Maine shrimp with a small shoyu dish with some wasabi floating - that went a lot quicker than the big ones.
It seems like everybody's having beef this year. I put my large-end boneless rib (made sure it had lots of cap) on the weber with the electric spit even though it was 30 degrees outside. Really built up an extra good hot base of real wood charcoal on boths sides to compensate for the cold. Outstanding roast - really crispy outside, rare inside - 6.5 pounds ready in about an hour. (I did refill the charcoal... I thought it might be too cold for the Weber, but it continues to make me look good, even below freezing...)
Nothing else exceptional, but the cheeses and meat were enough to pull it off.