Tuesday, June 05, 2007
Got grief? I did for not publishing anything for a week. What do think I do since I retired? (rhetorical)
Another addition to my ‘ultimate’ menu was made the other evening. I found a recipe in Sunset magazine for Artichoke Dip and added some personal touches. This particular one is a no-bake recipe, so it might be argued that it’s second best, but I’ll let you judge for yourself. It starts with 8 oz. of cream cheese, 2-4 ounces of artichoke hearts, a clove of garlic, a zest of lemon, ¼ cup of freshly grated Parmesan cheese, an ounce of your favorite microbrew, and a tablespoon of fresh lemon juice. I added a handful of walnuts and used my chopper to blend all these ingredients. I then toasted some french bread, but crustini would also work, and spread the dip on the hot bread. A dusting of Fagundes, Old Bay, or fresh ground pepper (your choice) was the final touch. Try it, Very delicious.
You might ask, what ‘Ultimate Menu’? Some of you know that my dream is to open a B&B. The rest of you now know. I don’t plan on abandoning that dream. I have found some beautiful Victorian homes in the Wisconsin area that would be perfect for a B&B. I don’t have the $$$ yet, but I will, someday. My concept is that all guests will get the VIP treatment. That means they get their own personal Turkish robes, their own 6 pc. set of Riedel wine glasses, their own set of 1000 ct. Egyptian sheets, and their own set of the best Turkish cotton towels made. I will only have a maximum of 8 guests on a weekend, and the price they pay is all inclusive. A relaxing room, great coffee, dinner, and all their beverages. They are welcome to bring their favorite champagne, wine, or microbrew at no additional charge, but I will have serve my favorites, in addition. Once registered, there likes and dislikes will be remembered, and addressed upon arrival. The menu will be a true 7-course dinner where you don’t have to make choices, everything is included. All dishes will use the freshest ingredients possible and will include the following in no particular order: bacon wrapped beef tenderloin grilled to perfection over a variety of wood chips; a pecan or coconut crusted fish i.e. talapia, red snapper, or pike; spaghetti alla carbonara or camarones de Sauylita; a fine cheese plate; an incredible salad i.e. Sue’s Nordtrom’s salad; sweet potato pancakes served with sour cream, homemade applesauce or WI butter; a fresh soup of the day i.e. cream of asparagus; aged balsamic soaked strawberries; slivers of incredible chocolates served with 20 year old Port; and the best coffees made in French presses. Guests have no choices, they get it all. They don’t have to eat it all, but they get the full menu. A variety of wines and handcrafted beers will be available and pairings will be recommended.
How does that sound. All rooms will all be setup for wireless Internet with laptops available at the front desk. Phones and 37” LCD TV’s can and will be removed from the rooms as directed. Tickets and transportation to local events can be made as easily as walking downstairs.
Ok, nice dream, buddy, but how much is this going to cost? The first time VIP fee is $1000/couple and includes their first weekend. Additional weekends are only $300/couple. Government rate is $3.75. (just for MC)
Like that’s going to fly! It’s amazing what happens when you tell somebody that you can’t eat or stay here, because it’s booked for year in advance. Psychology 101.
Soon to follow are pics of sample homes in the area.