Beach Cuisine 2005

Sat night

• Red pepper/corn soup, homemade salsa and chips

Sun night—Jeff and Lori

• 12 lbs of spicy beer boiled shrimp with spicy cocktail sauce
• corn on the cob with chili rub
• 1,000 lbs of tossed salad
• fruited rice with cranberries/apricots
• Dessert by Kerry—Individual cakes with orange and chocolate

Mon night—Buck and Chris

• 1^st course—Ceviche—red snapper, shrimp, tomatoes, onions, peppers, chili peppers cured in seasoned rice vinegar and assorted fresh squeezed citrus
• 2^nd course—Plated green salad with smoked salmon, mixed dried fruit, kalamata olives, and sesame ginger dressing
• 3^rd course—Citron Gazpacho
• 4^th course—Fresh baked garden-tomato pie
• 5^th course—Fresh grilled blue fish topped with maple pecan/bourbon glaze
• 6^th course—Mixed cheese plate with fresh figs, cantaloupe, and pruscuitto drizzled with aged balsamic vinegar
• 7^th course—Warm chocolate mink topped with coffee ice cream served with 1977 Kopke Colhetta port

Tues night—Russell and Ed

• Roasted garlic, assorted cheese plate, homemade whole wheat bread/French bread served with homemade organic Jersey butter “imported” from Tennessee, broiled zucchini brushed with olive oil and pesto
• Spinach salad with mandarin orange, dried cranberries, slivered almonds and raspberry vinaigrette
• Baked salmon rubbed lime and Santa Fe red chili (with Dukes mayo), pesto angel hair pasta, grilled lime and parmesan cheese broccoli
• Chocolate birthday cake with amaretto-chocolate frosting and coffee and vanilla ice cream served with port

Wed night—John and Joann “Official Low Country Night”

• Shrimp, clams, crawfish, corn on the cob, potatoes, okra, onions served family style with homemade cocktail sauce
• Kentucky chocolate pie

Thur morning—Ed and Kerry

• Tamale egg breakfast casserole

Thur night— Paul and Kerry

• Champagne oyster cocktails
• Smoked blue fish with lemon-chive cream cheese and minced onion served on wheat crackers and apple slices
• Raw oysters in sparkling Spanish wine
• Baby red potato halves hollowed and stuffed with sour cream and red and black caviar
• Sushi grade tuna carpaccio with sea salt, red onion, capers, olive oil on crostini
• Sautéed crab, prosciutto, corn and red pepper served warm on a bed of spring greens tossed in a lemon –mustard dressing.
• Pan seared local scallops on basil polenta, drizzled with a butter-citrus sauce and par-boiled carrots
• Gundlach Bundschu Merlot 1997; Cesani Vernaccia di San Gimignano 2004; Kanu Chenin Blanc, South Africa, 2004; Cristalino Sparkling Wine, Spain n/v; Castillo de Fuendejalon Crianza, Spain, 2002
• Banofee pie

Fri night—Kent and Delee

• Rye and pumpernickel crostini served with tomato basil parmesan salad with balsamic dressing
• Grilled pork ribs, dilled potato salad, sautéed almond green beans
• Homebrew beer
• Pumpkin cheesecake

Misc lunch fixings

• Crabcakes
• Blue fish cakes
• Blue fish with sesame dressing
• Shrimp salad