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Dad's 60th birthday dinner MENU - Food and Wine Pairing HELP QUICK!

eezerik | Aug 29, 201110:06 PM

oops, probably posted in wrong section... but anyway.

My dad is turning 60 this weekend and I'm making a meal. Pairings are so important…like, eating Rold Gold Pretzels and Rootbeer. I want to make sure my pairings are on point and that he'll remember it.

The menu will mainly consist of proteins. Unfortunately I won't be killing any fish this week nor will I be serving hunted meat :( though I should serve that sheep from last week... or trick em and give em 1 of 10 wild boar cheeks. mohahaha. My parents hate that I hunt but love that I bring lobster, grouper, and scallops back. They're Asian you'd think they'd be down for eating dog.

go figure :)

Anyway without further ado here are my ideas and pairings with obvious holes:

Have at it, thanks.

Kumamoto Oysters & Blue Point or Fanny Bay w/ Oyster Bay Sauvignon Blanc. Crisp, acidic, goes well with the ocean. I love it with Oysters.

Diver Scallop Ceviche w/ Blood orange, lava salt & some chardonnay by the ocean…recs?

O-Toro Tuna & Yellowtail Belly w/ Champagne or Champagne blend…recs?

250F salmon w/ bell pepper puree, wild mushrooms … (no clue. Was thinkin a Riesling before moving to Pinot in the dish after next…)

Santa Barbara live spot Prawn w/ Grade A Seared Foie Gras & beet sauce (Sauternes still? I’ve seen this pairing more with cold foie).

Roast Liberty Duck, sautéed spinach w/ 30Y aged warm balsamic vinegar w/ Melville (Carrie’s)

Colorado Lamb Chops (with the fat cap of course), parmesan cream sauce, black truffles w/ 1986 Lafite & Pichon-Longueville

Prime Ribeye , mashed potatoes w/ Nicolas Catena Zapata 2007 and 2008 Scarecrow

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