How Do I Create A 5 Course Menu

How Do I Create A 5 Course Menu – It’s been a few months, but our little foodie dinner group finally got together for another wine pairing dinner. This time it was my turn to host, which means I have to come up with a theme and prepare a 5-course meal. As the sommelier in the group, I always have the duty to determine the wine pairing for each dish.

If you’re a regular reader of this blog, you know the process…all recipes are researched and made with authentic ingredients (even if we have to import them) and made in the traditional style. In the past we have done Sicily, Spain, Tuscany, Nicaragua, Chile, Norway, Burgundy to name a few. That night we gathered for a full German dinner paired with German wine and beer.

How Do I Create A 5 Course Menu

How Do I Create A 5 Course Menu

Instead of focusing on a specific region in Germany, we decided to create a meal that represented Germany as a whole and with items that we could have fun with. I’ve always wanted to try cooking a Christmas goose, so the menu was developed around this idea. The following is a summary of each dish and the wine that was paired.

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The goal of our small group is not only to have a great dinner with the perfect wine, but also to learn new cooking techniques. Our first course was a perfect example. While the soft pretzel with mustard may not be a “glamorous” starter, it was fun and tasty. My friends, Jeff and Lisa, took this as their class and described the process of making the pretzels and the challenges of getting the twist… which they gave up on and created flat pretzels (which worked better for dipping in mustard anyway). I paired this introductory course with a German beer. I originally only bought a lighter Hopfen Weisse (wheat beer) but added a Black Lager at the last minute. I found the original choice of Hopfen Weisse to be the best match for this dish as it increased the yeastiness of the pretzel and allowed the German mustard to come through.

For the first “sit-down” dish, we had dumpling soup made by Bruce & Kathleen. The dish is known as Maultaschensuppe in Germany and is basically a chicken soup with homemade dumplings filled with meat. Struklji are more like ravioli, but made according to a slightly different assembly process. For this course, I paired a German Pinot Noir rosé: 2012 Meyer Nakel Rose from the Ahr region.

At this time, the goose I was cooking was not fully cooked, so we had a little break. I opened a bottle of German Pinot Noir to sip while we waited. Due to the cold climate, German Pinot Noirs are very light, with fairly high acidity.

The main course was a 12-kilogram roast goose stuffed with roasted fruit. I served it alongside homemade bread dumplings. If you’ve never tried cooking a goose, let me give you a hint…cook it like a duck, not a chicken or turkey. It is dark meat, very fatty and rich. It can be served medium to medium rare. My recipe said to bake it at 180 degrees but I took it out at 161. Next time I would take it out at 140 as I thought it was a bit overcooked. It wasn’t dry, but I think it lost something with the extension. The roasted fruit filling was very good, as were the dumplings. I went straight for the traditional goose pairing: Riesling. I wanted something with fruit but a little age. I chose dr. Hermann 2006 Spatlese “Herzley” from Mosel. Now before you wonder about going from a rosé to a red to a white, let me explain…this is a full-flavored white and came across much harder than a pinot noir. The slight sweetness and fruit flavors went well with the rich goose and fruit filling. This is a classic that everyone should try at least once in their life.

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According to European tradition, the fourth course was cheese. I bought five German cheeses from igourmet.com. All were cow’s milk cheeses and two were smoked. They were: Allgau Emmental, Smoked Ammerlander, Cambazola, Rauchkase and German Tilsit. The cheese plate also featured blackberries, grapes, pecans and dark rye toast. We paired this with Gerd Ansleman’s dark, fruity Dornfelder 2012. It was a nice pairing, except for one cheese. The extremely strong and sharp tilsit was overpowering and I would skip this cheese next time.

We ended the evening with the Frankfurter Kranz dessert. My friends Lauren and Mark created this dessert. It is a “crown cake” with layers of white cake and jam. A smooth, sweet frosting is topped with cherries and candied pecans. I paired this with a wonderful German sweet Riesling cross: 2005 Pfeffingen Beerenauslese Herrenberg Scheurebe. This worked perfectly with the sweetness of the cake. We ended the evening with a Pharisee and strong coffee mixed with a sugar cube, Jamaican dark rum and topped with whipped cream. Delicious!

I hope this simple summary of our German wine pairing dinner will inspire you to try one yourself. Copy our menu or create your own. Have fun with it. If you can’t afford to go to Germany, set up a table, buy some CDs of Oktoberfest music and make a night of it…just like we did! This is one of the most common and charming types of menus. And it started way before restaurants even existed. Even before lamb wine pairings were a thing.

How Do I Create A 5 Course Menu

Today, table d’hote menus are less common in the US than in their European birthplace. In many restaurants, they are available for special occasions and holidays. Although they remain popular in some high-end restaurants with white tablecloths.

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So here’s what a table d’hote menu is, along with how to pronounce it and how to set a menu price. We even have a PDF of a sample table d’hote menu if you have any further questions.

The meaning of table d’hote is a menu that offers a multi-course meal – with several options for each course – for a fixed total price. This is one of the best ways to increase restaurant sales.

Table d’hote translates as “host’s table”. The host, the chef or the restaurant, offers a certain meal. You can take it or leave it, but you can’t really change it that much. Like sitting at the host’s table and politely accepting what they prepared.

It started hundreds and hundreds of years ago in French inns, cabarets, theaters and taverns. A group of guests would find themselves together at a common table. This table was often called the host’s table. Not because the host was sitting there, but because it was one of the few tables in the room. So it was a special place.

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There, fellow passengers, drinkers or concertgoers would enjoy one meal together. There were no commercial kitchens back then. There is no mention of restaurant technology at all. It was much easier to make one big meal and have everyone eat the same thing.

Sitting at the host’s table or table d’hote because it was the most common way of dining in France before restaurants were ubiquitous. And when restaurants came on the scene, the table d’hote menu followed.

The first documented use of the word in English was in 1617. The common use of the definition of table d’hote in English as a type of menu dates back to the early 19th century. That’s when restaurants started taking over the world.

How Do I Create A 5 Course Menu

Table d’hote is pronounced similarly in English to French. So, good news, you’ve learned two languages ​​for the price of one.

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The a la carte menu is in contrast to the table d’hote menu and all set menus. A la carte items are ordered individually and served separately. They may exist elsewhere throughout the menu. However, when you order them from the a la carte menu, they are not part of the entree meal and often come without side dishes. This allows guests to assemble individual dishes to create their own meal.

This is in contrast to the table d’hote menu. Quite the opposite. There you commit to a multi-course meal. And when you choose your courses, you have a small, curated selection of choices. For an even more curated experience, consider a price fix menu. The idea is to enjoy the meal as the chef intended. After all, she is a professional.

The table d’hote menu card shows the set menu, although there is little wiggle room. Each guest can choose from an appetizer, entree and dessert. And all this for a price. In our case, we also included a glass of house wine with each table d’hote order. Which wines are appropriate is usually indicated by the server during the menu presentation. The wines change frequently, so most companies don’t print them on physical table d’hote or prix fixe menus.

One of the ways to turn your table d’hôte menu into

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