Viva Cuba Cuisine
Once again The Gourmet Club has tackled another theme dinner. This one even Fidel would approve of!! Choosing recipes from Cuba the menu consisted of
The Appetizers Prepared by BA and Mike
Mojitos with Baked Pita Chips and Salsa
Jamon' 0 Chorizo Empanadas
Plaintan Wrapped Crabcakes With Avacado Aioli
Served with
2009 J.Lohr Arroyo Seco Chardonnay
The Entree Prepared by The Pickell Girls and Friends!!
Baby Back Pork Ribs Marinated in Adobo, Slow Roasted in a Guaya BBQ Sauce
Grilled Corn with Cotija Cheese, Chili Powder and Mayo
Black Beans and Rice
Served with
Ghost Pines Merlot 2007
Markham Vineyards Merlot 2006
Luigi Bosca Reserva Pinot Noir 2008
The Dessert Prepared by Carrie and Phil
Coconut Lime Flan
Served with
Jackson-Triggs Proprietors Reserve Vidal Ice wine
A Slideshow of the evening is available by clicking here
As Always, previous Gourmet Club dinners can be viewed by clicking here
Mojitos with Baked Pita Chips and Salsa
Jamon' 0 Chorizo Empanadas
Plaintan Wrapped Crabcakes With Avacado Aioli
Served with
2009 J.Lohr Arroyo Seco Chardonnay
The Entree Prepared by The Pickell Girls and Friends!!
Baby Back Pork Ribs Marinated in Adobo, Slow Roasted in a Guaya BBQ Sauce
Grilled Corn with Cotija Cheese, Chili Powder and Mayo
Black Beans and Rice
Served with
Ghost Pines Merlot 2007
Markham Vineyards Merlot 2006
Luigi Bosca Reserva Pinot Noir 2008
The Dessert Prepared by Carrie and Phil
Coconut Lime Flan
Served with
Jackson-Triggs Proprietors Reserve Vidal Ice wine
A Slideshow of the evening is available by clicking here
As Always, previous Gourmet Club dinners can be viewed by clicking here
