Antonio Banderas

Try adding a bit of dry white wine to the sweet marsala. It calms down the sweetness, but leaves the flavor.

It's still hot where I live, so it certainly isn't soup time yet. I'd plan on BLTs. You could have all the makings ready so when you get home only "some assembly needed". Also a glass of wine is often welcome after...well after almost anything.

>>Tortilla rolls w\spinach artichoke filling<<<

laliz, I'd be interested in how these were put together...rolled and cut across?

I think most of the suggestions have been salads. Why not the BBQ meat as planned and a salad bar with an array of heavy (bean) and light (coleslaw)

Cannellini beans/olives/artichoke hearts in oil/vinegar
Potato
Summer salad (tomatoes, onions cukes)
Coleslaw
Broccoli
Assorted fresh fruit
Macaroni or some kind of pasta

My mom lived in Camarillo where they grew like crazy...many years ago. Now I can't even find them frozen. What happened?

In hot CA:

-Cold salmon with dollops of mayo and thinly sliced purple onion
-Shrimp cocktail with salad shrimp, chopped celery, lime juice, Cross/Blackwell cocktail sauce. Not the lovely restaurant presentation with jumbo shrimp, but very good.
-Charcuterie plate your choice of cheeses, meats, etc
-Chinese chicken salad and of course all kinds of other salads

These are recent hot weather foods I've prepared.

If the restaurant won't provide a "special" menu, I would take her to dinner there just the two of you. Then a bit later, take the gang to a place that's comfortable for you. If she's already had her b-day dinner w/ you, the party will be even more of a surprise.

As the "party planner", I would arrive early to let the waiter know to give me her bill. She can be pointed out quietly to the waiter during lunch. That way there would be less of a to-do when the time comes.
Yes, you pay...and why not?

I ordered a salad in one of Yountville's top restaurants (Napa Valley). It consisted of greens, sweet onions, potatoes, trout with a light vinaigrette. I can't remember if the trout was smoked or not, but nevertheless, simple and excellent.

Were you able to find out what the problem was at the Highlands...new management, new chef? The reviews seem to run hot and cold lately. This restaurant shouldn't be sporadic when it comes to food or service.

From their point of view, it's bringing "coal to Newcastle" I suppose. You would be hard-pressed to find a Napa wine not on their list unless you were going cheap. It would be considered heresy to bring in a French wine. However the $150. is an outright discouragement, I agree.

Not sure how you're planning on serving this. Are you laying the shellfish on the tower trays and serving the salad, etc as side dishes?
How many are you serving?
Sounds fun and delicious!

Oh, can't wait...

Yesterday I braised short ribs in beef broth, red and port wine. The broth wasn't homemade, but the result was very good. Your homemade would be even better...

*Massaro & Santos (Coast Guard Pier, Monterey)for sand dabs
*Sandbar and Grill (Municipal Pier, Monterey) for local seafood
*Fifi's (Pacific Grove) for Moules Frites
*Highlands Inn (4 miles S of Carmel)for cocktails and a view to remember.
*Roy's at sunset for bagpipes around a firepit, cocktails and a couple of dining choices.
*Mission Ranch (Carmel) for Sunday brunch on the deck in a lovely pastoral setting.

So many, other will chime in with small Carmel-ish places I'm sure.

Hope it doesn't call for too much Manchego. In my neck of the wooes, it's $28./lb.

I like how this recipe reads and want to try it. What do you think of baked covered for 20 mins and uncover to brown for 10 mins.? I might omit the turkey (poultry on poultry).

Alkapal, what about the sauce...a combo of wine and chick broth or what would you suggest other than that?

Always looking for fix ahead ideas and this is sounds good.

Have a party. Spread newspaper on the table and cover with bright tablecloth (or not). Boil the shrimp in beer for 5-7 mins., drain and put into buckets (toy store). Serve with a couple of dipping sauces, coleslaw, corn on the cob, sourdough warm w/ butter, wine and/or beer. Peel 'n eat shrimp, make it fun.

It may be a reference to the French influence...

Be sure to cut it cross grain too.

Short ribs on wide noodles or mashed if you insist. Cook the short ribs a day ahead...better for you and better for the ribs.

Massaro and Santos on the Coast Guard wharf
www.massaroandsantos.com

Sandbar and Grill on the Municipal wharf
www.sandbarandgrillmonterey.com

Peppers Mexicali Café, Pacific Grove
www.pepperspg.com

Dansk...Love their flatware too.

Yes, traveler, cold with a dip and wine. Also, in a Louie; iceberg lettuce shredded, langostino (cooked, cold, out of shell) on top, surround with hard boiled eggs, asparagus spears etc and covered in Louie dressing.

Thanks for the updates. I'm still trying to find someone who has been to the new Zen Wok on Herndon/Palm.

If you think you will "get pretty full off the oysters", why not have a big bowl of homemade Boston clam chowder and warm sour dough bread with butter.

Follow it all with his favorite dessert.

sunshine, just wanted you to know this did not go unnoticed...

>>>> if the spirit moves you <<<

Chinese chicken salad

I agree chefj. Google has tons of recipes for SB to C and the inclusion of water chestnuts would work in any of them.

https://www.google.com/?gws_rd=ssl#q=...