SSC Presents: Laura's 7 Course Holiday Extravaganza!

Going home for the holidays can be dreaded for some - full of those awkward moments you'd love to avoid when everyone is in forced merriment mode. The typical escape in my hometown is the local dive bar serving up cheep drinks and shitty bands. Most of my high school is there after Christmas dinner to drink the pain away and catch up with those you probably never gave the time of day to back when you were a selfish teenager.


This year instead of quickly stuffing myself with delicious food my Mother and Aunt have slaved over and ducking out right after desert I decided it was time to reward my family for being fairly
normal and treat them to a 7 course wine pairing meal. It was definitely one of the best presents I've ever given and I think they truly appreciated it. I purchased wine samplers for everyone from our former SSC writer Rachel's new company tastingroom.com. With her sommelier knowledge she helped me develop a menu that was truly unforgettable! Now if my family could just learn to stop asking me if I've 'found anyone special yet'...

- Laura

The Menu
Executive Chef, Laura Cook • Sous Chef, Nancy Cook • Sommelier, Gary Cook

Fried Oyster with Rouille Sauce
Spring Rolls with Shrimp
Papaya Dungeness Crab Salad
Seared Scallops
Charcuterie Plate
*Lemon Sorbet*
Moroccan Slow-Cooked Lamb
Flourless Chocolate Cake


The Recipes

Fried Oysters with Rouille Sauce

Oysters
1/4 cup vegetable oil
saltine crackers
6 eggs

Heat 1/4 cup vegetable oil on high in frying pan. Whip up several eggs in a bowl. Crush saltine crackers seasoned with salt and pepper by placing in a gallon zip lock back and use rolling pan to crush. Place in shallow bowl. Dip oysters in egg then cracker crumbs, coating thoroughly before placing in frying pan. Heat until golden brown on both sides.

Rouille

Rouille sauce recipe can be found on our 'A Taste of New England' post!

Spring Rolls with Fish Sauce

• 1/4 cup fish sauce
• 2 tablespoons thinly sliced green onion
• 1 1/2 tablespoons fresh lime juice
• Pinch of dried crushed red pepper
• 2 teaspoons olive oil
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh cilantro
• 4 cups hot water
• 8 6-inch-diameter Vietnamese spring-roll sheets
• 16 uncooked medium shrimp, peeled, deveined, halved lengthwise
• 4 small Bibb lettuce leaves, halved
• 1/2 cup thin strips green onions
• 1/2 cup thin strips seeded peeled cucumber
• 4 teaspoons minced fresh mint leaves

Mix first 4 ingredients in small bowl. Set dipping sauce aside. Heat oil in medium skillet over medium-high heat. Add ginger; sauté until fragrant, about 10 seconds. Add shrimp and cilantro; sauté until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.

Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).

Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling.

Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.

Papaya Dungeness Crab Salad with Curry Sauce & Citrus Emulsion Dressing

• 2 large Dungeness Crabs - cracked
• 3 Papayas - peeled, halved with seeds removed
• Boston lettuce
• 2 avocados sliced
• 1/4 cup toasted almond slices
• curry sauce (great recipe for it here)

Citrus Emulsion

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel

Mix all ingredients and season with salt and pepper.


Place 2-3 leaves of lettuce on plate with 1/2 a papaya on top. Fill papaya pit with crab and drizzle crab with curry sauce. Add avocado slices and almonds then dress with citrus emulsion.

Seared Scallops
1/4 pounds large sea scallops (tough ligament from side of each discarded)
7 tablespoons unsalted butter, cut into tablespoons, divided

Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total.

Wasabi Mashed Potatoes
3lbs potatoes- pealed and cubed
1 tbsp wasabi powder
3/4 cup milk
4 tbsp butter

In small bowl combine wasabi powder and 1tbsp water and let sit 5 min. Place potatoes in large pot; cover with salted water. Bring to boil and cook until tender (about 20 min).

In medium bowl combine milk and wasabi paste. Add milk mixture and butter to potatoes. Mash until somewhat smooth. Season with salt and pepper.

Cilantro and Parsley Pesto
3/4 cup fresh flat-leaf parsley
1/2 cup fresh cilantro
2 scallions - coarsely chopped
2 large cloves garlic
2 tbsp fresh lime juice
1 tbsp white wine vinegar
1/2 cup canola oil

Food process or in a blender puree parsley, cilantro, scallions, garlic, lime juice and vinegar. With machine running slowly pour in 1/2 cup canola oil. Season with salt and pepper and set aside.

Plate mashed potatoes with several scallops on top. Drizzle with pesto mixture and serve warm.

Moroccan Slow-Cooked Lamb

• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1 teaspoon fennel seeds
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 4 tablespoons olive oil, divided
• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 2 cups low-salt chicken broth
• 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
• 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
• 1 cup dried apricots (about 5 ounces)
• 2 large plum tomatoes, chopped
• 2 cinnamon sticks
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons (packed) grated lemon peel
• 2 tablespoons chopped fresh cilantro

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch.

Transfer lamb to another large bowl after each batch. Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.

Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper.

(Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.) Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.




Flourless Chocolate Cake

1 pound semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter
1/4 cup coffee liqueur
1 teaspoon vanilla extract
7 large eggs, room temperature1 cup sugar
powdered sugar

Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.

Place prepared pan on baking sheet. Transfer batter to pan. Bake about 55 minutes or until a toothpick poked in the center comes out clean. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)

Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.

Wine Pairings
Wine samplers purchased from our former SSC writer Rachel's new company tastingroom.com!
The wine pairing is listed under each course.

Fried Oyster with Rouille Sauce
Conegliano Valdobbiadene Prosecco, Italy

Spring Rolls with Shrimp
Colomé ’10 Calchaqui Torrontes, ColoméValle, Argentina

Papaya Dungeness Crab Salad
Moss Wood ’09 White Blend, Margaret River, Australia

Seared Scallops
Blackbird ’10 “Arriviste” Rosé, Napa Valley, California

Charcuterie Plate
Château de Pierreux ’09 “Brouilly” Gamay Noir, Brouily, Beajoulais, France

Moroccan Slow-Cooked Lamb
Argyle Winery ’08 “Reserve” Pinot Noir, Willamette Valley, Oregon

Flourless Chocolate Cake
Brokenwood ’09 Shiraz, Hunter Valley, Australia

The Menu, Charcuterie Plate

Lemon Sorbet, Family fun!

Cheers!

Christa, Phoebe and Laura

About Laura
Laura manages consumer marketing for Sonos, a wireless music system. Her great loves are travel, music, eating and drinking – a nice pairing, don’t you think? Since she’s managed to find a job that has to do with music, all her spare time is spent traveling the world tasting local libations and looking for her next great meal. Born and raised in organic Oregon, Laura has always had a taste for fresh and local food and recently has been getting pretty good at making it on her own,thanks to her weekly vegetable delivery from Boston Organics!

Happy Pajamadays!: SSC Presents the Most Comfortable Holiday Party Imaginable

Christmas. Yeah, it's basically awesome. Plus all those other holidays. Those are great too. Really what I'm looking for in a holiday is an excuse to be drunk and sparkly at the same time and not look like a stripper. This is my time friends...however, all that dressing up does get a little old after a while. Six nights in a row in heels is definitely not something I like to do on a regular basis.



That's where SSC comes in. I can't resist throwing a party, especially when there's so much awesome seasonal food around. So instead of going the traditional super dressed up route and even forgoing the recently popular ugly sweater party, I came up with a new and revolutionarily comfortable idea. A pajama party.

That's right, a party where you can pass out in what you wore there and not have dicks drawn on your face. Regardless of how you feel about theme parties, no one can argue with dressing as comfortable as possible and this pretty much takes the cake. So we stocked up on the best seasonal brews, made some casual, fun appetizers instead of that fancy-schmancy stuff and had a fantastic night to remember...or not, depending on how much you drank that night.

- Christa


Swedish Meatballs
This is one of my favorite holiday appetizers. If you manage to have any leftovers, they also makes awesome meatball sandwiches the next day!

Meatballs
1.5 lbs ground beef
1/2 cup bread crumbs
1 cup onions chopped up in super small pieces
(a food processor works best)
1/4 cup white cooking wine
1/4 cup chicken broth
1 egg
1/2 tsp nutmeg
1/2 tsp garlic powder
1/2 tsp allspice

Sauce
1/2 cup chili sauce
10 oz red current jelly
1/4 cup white cooking wine
1/2 tbsp chopped garlic
dash of cayenne pepper (optional)
1 tbsp cornstarch

Italian or some other kind of hearty bread

Preheat oven to 350. Beat egg in a small bowl. In a large bowl, combine meatball ingredients (including egg) and mix. You're eventually gonna have to use your hands and it's gonna be sorta gross. Go with it, its worth it. Shape into 1 inch balls. When making meatballs, don't pack them too tightly or they will be tough. Place meatballs in a glass baking pan. Bake 20 minutes or until brown.

In medium saucepan, saute garlic until fragrant (about 2 minutes). Combine remaining sauce ingredients, adding the corn starch last. Cook over medium heat until mixture boils and thickens, stirring occasionally. Add cooked meatballs. Place in a crock pot on the warm setting so it tastes great all night! Serve with Italian or some other kind of hearty bread.



Ted's Mac and Cheese Soup
This recipe is warm, hearty and nothing short of perfect for a cold winter night...plus the bacon makes it manly.







1 1/2 cup dry macaroni
1lb maple bacon
1 onion
2 garlic cloves
14 oz vegetable stock
3 cups milk
1lb cheddar cheese
1tbsp chili powder
1 tsp dry mustard
1/4 cup flour
salt and pepper to taste

Cook macaroni and set aside. Chop bacon into pieces and saute in a soup pot. When crispy remove bacon and drain most of the grease, reserving some to cook with. Add finely chopped onion and garlic to pot. Cook until tender. Add flour and mix well. Add stock and stir. Bring to a simmer for 2 minutes. Add milk and spices and bring to a simmer for another 2 minutes.

Add cheese and mix well. After it returns to a simmer add bacon and macaroni. Add salt and pepper. Give everyone a high five. Eat!





Bacon Wrapped Stuffed Dates with Almonds
This appetizer is both classy and quick. If you have vegetarian friends or people who try to avoid pork, leave off the bacon and they're just as good! You can find the recipe on our very first SSC post, HERE.






Peanut Butter Balls
This recipe is super rich, super delicious, requires no baking and is really quick and easy to make. Also it might just be the most unhealthy recipe on the planet. Try not to think about it. New Years resolutions don't officially kick off until January 1st anyway.




1 cup peanut butter
1 tsp vanilla
1/2 lb butter (2 sticks) softened
1.5 lbs powered (confectioners) sugar
8oz semi sweet chocolate chips or bulk chocolate
aluminum foil or cookie sheet

Use a hand mixer and beat butter until creamy. Beat in peanut butter. Beat in powdered sugar and vanilla. Form mixture into 1 inch balls and place onto foil.

Put chocolate into a bowl and microwave about a minute. Take out an stir. If chocolate hasn't completely melted, put into microwave in 30second increments, stirring after each until melted.

Dip peanut butter balls into chocolate or drop chocolate right on top. (It's slightly less messy if you just drop in on top.) Put into plastic storage containers and refrigerate until chocolate has hardened. Tastes best cold, keep leftovers refrigerated.




Anise Cookies
This is a great simple Italian cookie recipe that always tastes great and fits with just about every meal. The cookies come out light, cakey and delicious!

Cookies
2 1/2 cups flour
1/2 cup unsalted butter, softened (1 stick)
1/2 cup sugar
2 tbsps baking powder (scant)
2 tbsps lemon zest
1/2 tsp vanilla extract
1/2 tsp anise extract
2 eggs
1/4 cup milk

Frosting
2 cups powered sugar
1/4 cup milk
1/4 tsp cream of tarter
multi colored sprinkles

Cookies
Preheat over to 350. Whisk baking powder and flour together in a small bowl. In a large bowl with an electric mixer beat butter until creamy. Add sugar gradually. Beat in extracts and lemon zest. Beat in eggs. Beat in flour gradually altranating with milk until blended. Dough will be sticky. Flour your palms and roll into 1 inch balls and place on cookie sheet sprayed lightly with cooking spray. Bake about 10 minutes or until the bottoms of the cookies are light golden brown.

Immediately dip cookie into glaze and put on cooking rack. Dust on sprinkles. Cool.

Glaze
Whisk together powered sugar and cream of tartar. Add milk gradually. Glaze will be thick but still a bit watery.



Gingerbread Cookies
I'm only bake these babies once a year and I always have a ton of fun making them. My favorite part is inviting over a bunch of friends to help me decorate them!






Cookies
3 1/4 cups flour
1/4 tsp salt
1 tsp baking soda
1 cup unsalted butter (softened)
1/2 cup unsulphered molasses
1 egg
3/4 cup light brown sugar
1 tsp cinnamon
2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
cookie cutters

Frosting
2 cups powdered sugar
4 tbsps milk or heavy cream

Decorations!
m&ms
sprinkles
gel frosting
chopped nuts (I used walnuts)
any other candy you can think of!

In a medium bowl whisk together flour, salt and baking soda. In a large bowl beat butter until creamy with an electric mixer. Add brown sugar gradually. Beat in spices. Beat in egg and molasses. Add about 1/3 flour mixture. Continue to add flour mixture until it becomes too difficult to use an electric mixer and use your hands.

Form dough into a large ball and flatten. Cover with plastic wrap or aluminum foil. Refrigerate at least 2 hours or overnight. Sometimes I cheat and throw it in the freezer for awhile to speed up the process but its not really the best idea. Heh.

Spray cookie sheets with non-stick cooking spray. Preheat oven to 350. Flour rolling pin and roll out cookie dough on a floured surface. Dough should be about 1/4 in thick.

Use cookie cutters to make different shapes. Along with the traditional holiday shapes, I also had awesome ninja cookie cutters, so I had both gingerbread men and NINJAbread men. For my Halloween party I also made gingerDEAD men...creating a trifecta of awesomeness...or nerdiness, I can't quite decide.

Place cookies about 1.5 inches apart on cookie sheet. Bake about 12 minutes, less time for smaller cookie shapes. Cool.

Frost cookies and decorate!



Booze Pairings!

Beer: Sierra Nevada Celebration Ale
Malty, sweet, hearty and wonderfully aromatic.
One of my all time favorite winter beers.


Lazy Man's Eggnog
store bought eggnog
dark rum
cinnamon
whipped cream

Pour eggnog into a glass. Dump a bunch of rum into it.
Maybe throw in a couple of ice cubes. Garnish with cinnamon and whipped cream.


Peppermint Patty Shot
peppermint schnapps (chilled)
chocolate syrup
memories of being at a stupid frat party

Pour peppermint schnapps into a shot glass. Squeeze some chocolate syrup into your mouth. Take the shot. (Look, no one said these were good ideas...but no matter how you spin it, this shot is pretty damn tasty.)















Me, Phoebe, Shea and one fantastic hat; Some of our pajama goers












The spread...regrettably taken after we ate most of it; A prime example of some kickass pjs












Camera shy; This photo reminds me of art school and Myspace




Cheers & Happy Holidays!
Christa & Phoebe




About Christa
Christa is a comedian, artist and graphic designer living in Boston. Because most of her family is fresh off the boat, she knows a thing or two about traditional European cooking and baking, provided that the recipes are in English (Thanks a lot, crappy American school system!). She also has a vast knowledge of fancy-smancy beers made by smelly hippies. Although she has no food credits to speak of, generally speaking everything she makes is considered to be "damn good." Check out her other blog Shameless Pomp and Circumstance if you feel like it!

Go Fondue Yourself: A Valentine's Day Fondue Party Celebration!

Ya know what sucks? Valentines day. Regardless of whether you are in a relationship or not, people are generally miserable. If you're in a relationship, you either get disappointed by your significant other and/or are actively stressed out about what the hell you are actually supposed to do for them. The flip side of course, is that you are single, probably pissed off all day, lonely as hell and wishing to have another person in your life. Unless you are in that lucky .001% who are all delusional and googly eyed, regardless of who you are, you're miserable.


But wait! You don't have to be! That's what Supper Club is here for! You can
turn you Valentine's Day into something awesome if you just have the right
perspective. Sure, Valentines can be about your significant other, but it can
also be just as much fun when you spend time with your friends, or just treat
yourself well. Some of my best Valentine's I have spent single, and on those
days I've always made it a point to do something nice for myself. Whether it be
going to a concert, buying yourself something new or just having a great meal
with your friends, you can turn the horror of Valentines day into something
that's a lot of fun. We, of course are here to help you with the latter. So in
true Supper Club fashion, we present to you Go Fondue Yourself! A Valentines Day Fondue Party Celebration.

Champagne Cheese Fondue
The Fondue
1 garlic clove cut in half lengthwise
1 cup Gruyere, shredded
1 cup Swiss cheese like Emmenthaler, shredded
½ cup Brie, dice
2 tablespoons cornstarch*
1 cup dry champagne (brut)
1 shallot
1 tablespoon lemon juice
generous pinch of nutmeg
white pepper to taste


Stuff to dip
Cubed French bread, apples, vegetables or whatever you would like!

Rub garlic on inside of fondue pot and then discard. Place shredded cheese
(first two) in bag with cornstarch and set aside. Add champagne, shallots and
wine to fondue pot and simmer for two minutes. Slowly add shredded cheese and
brie, stirring constantly in a zig zag pattern
Cook just until cheese is melted and creamy, do not boil. Add nutmeg and pepper
to taste

*I use cornstarch so the recipe will be gluten free but feel free to substitute flour

Beef Fondue with Dipping Sauces

Beef
Any cut (sirloin works well) into 1 cubes marinated over night in red wine, salt, and thyme

Dipping broth
Canola oil filled to 1 ½ inch of pot and ¼ lb butter



Heat oil and butter in a fondue pot to 375 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

Sauces
Tomato chutney
½ cup diced can tomato
1 teaspoon honey
1 teaspoon mustard
½ teaspoon smoked paprika
1 garlic clove mince
salt and pepper to taste

Heat oil in pan. Cook garlic until light brown, about 3 minutes. Add all other
ingredients and simmer for approximately 20 minutes. Add salt and pepper to
taste.

Asian dipping sauce
½ cup soy
½ rice vinegar
1 tablespoon honey
1 clove minced garlic
1 tablespoon minced ginger (or 2 teaspoons ginger powder)
1 sesame oil

Whisk ingredients together. Yum!

Chipotle Cream Sauce
2 tablespoons (or more if you like it spicy like me) chipotle salsa from the can
½ cup Greek yogurt

Mix and enjoy!


Frangelico (hazelnut) Chocolate Fondue
The Fondue
¾ cup heavy cream
8 oz semisweet chocolate (I use Gihiradelli chocolate chips)
4 oz milk chocolate (I use Gihiradelli chocolate chips)
1 tablespoon Frangelico (can be replaced with any liquor of your choice, Cognac
also works well)

Stuff to dip
strawberries
raspberries
pound cake, cut into cubes
bananas
apples
marshmallows
pretzels

Let cream sit for about 5 minutes to become close to room temperate. Add
chocolate and cream to a medium saucepan. Heat on low until chocolate begins to
melt and whisk. Add Frangelico.

Transfer to fondue pot and keep warm with burner. Serve immediately.


Champagne Cheese Fondue Booze Pairings

Cocktail pairing: French 75
This is one of my favorite cocktails but I like it a little less sweet than most
people so feel free to add a little more sugar, if that is what you are into,
and even stick the rim of the glass into some lemon juice and then sugar. Either
way, there is not better what to kick off your Go Fondue Yourself party with a
little Champagne and a little more Champagne!
1 tablespoon lemon
1 teaspoon sugar
2 ounces dry London gin
3 ounces Champagne
Mix first three ingredients in shaker. Pour into Champagne glass and top with
champagne.

Beer: Hoegaarden Original White Ale
With aromas of lemon, yeast and cloves and coriander on the palate, this is a
perfect companion to bread with cheese, but then again what doesn’t go with
bread and cheese?

Wine: Charles de Fere $11
This cremant from the Burgundy region of France is the perfect ingredient for
your fondue and your glass. Its dry, it bubbly, its a great value, and it sure
to set the mood for whatever might be in store your V-Day...


Beef Fondue Booze Pairings

Cocktail: Whiskey Smash
Because lets face it, the 99.999% want to get smashed on Valentine's Day
1 Lemon quartered
1 teaspoon sugar in the raw
6 mint sprigs
2 oz Makers Mark Bourbon
Splash soda water
Muddle first three ingredients. Add Bourbon. Shake with ice. Add splash soda
water.
Garnish with a mint leaf

Beer: Chimay Dark Brown Ale
This rich lush beer with caramel overtones is perfect for our meat fondue. It is
also higher in alcohol than most beers, so no matter what is in store for you
this Valentine's day you will smiling..

Wine: Rosenblum Zinfandel Vitners Cuvee $13
This Zin is typical of California ZIns- fruit forward, spicy, simple, and full
of alcohol. Bottoms up.


Frangelico Chocolate Fondue Booze Pairings

Cocktail: The Broken Heart
1 1/2 brandy
1 oz dark creme de cacao
1 oz half and half
Pinch nutmeg
Shake first three ingredients together with ice. Strain into small glass and
garnish with nutmeg.

Beer: Sam Adams Cream Stout
Caramel and chocolate in one delicious beer? Yes please.

Wine: Yalumba Tawny Port $17 (half bottle)
This rich nutty dessert wine is perfect with chocolate and it is packing heat so
make sure you catch a cab to the bars for the after party.

Cheers!
Christa and Rachel