June Salon

Saturday Night Salon, my monthly formal dinner party is this weekend.  Today is dedicated to prep.  I broke-down four ducks this morning and I am using everything but the legs and breast to make a stock that will be the base for the soup course.  I love making stocks as my entire place is gently filled the seductive scent of spiced duck.  Really it is potpourri for food junkies like me.  The menu…



Big Eye Tuna Tartar in homemade tortilla cups

Warm Figs stuffed with Gorgonzola

1996 Jean Laurent Milliseme Rose, Champagne, France

1995 Cuvee Doyard Blanc de Blanc, Champagne, France


Duck & Wild Mushroom Bisque

2006 St. Pauls Exclusiv Egg Leiten Vineyard Pinot Gris, Alto Aldige, Italy


Baby Spinach Salad with Heirloom Tomatoes & Buffalo Mozzeralla

2003 Martinelli Pinot Noir, Zio Tony Ranch Vineyard


Duck Leg Confit with a smoked fois gras pastry wheel

2002 Hyde & deVain Syrah


Selection of Cheese from Cowgirl Creamery with warm Truffled Honey, Wild Berry Compote, & other accoutrements

1977 Grahams Port



Two days, and a lot of cooking to go.


5 Responses to June Salon

  1. caphill20210 says:

    I have never had duck and heard it is really good. I would have to skip the tuna portion there, allergic.

    Happy cooking 😉

  2. freckledk says:

    Oh yeah? Well, I’m having some boxed pasta with olive oil and parmesan, to be washed down with a frosty glass of Crystal Light. So there! Jealous?

    Angel Hair, or Bow Tie? If you say tagllieatelle, I will be green with envy

  3. Shannon says:

    What, no frog legs?

    Not this evening, although I do have a recipe for buffalo style frog legs that makes me rather happy

  4. freckledk says:

    You may keep your creamy complexion. I’m having spaghetti.

  5. […] of a decade.  We have boozed together, cruised together, dined together, he’s been a guest at my Saturday Night Salons, and I happy to have him as a friend.  When I got the invitation to his house warming/BBQ, my […]

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