Food Safety Pages. Check them out!
Buffet and Party Safety
Also includes what to do if your guests have been
delayed at least an hour
Golden Rules of
Food Safety
IF IN DOUBT, THROW IT OUT! If you have any
question in your mind about the freshness or safety of eating a food product,
throw it out. It is better to be safe than sorry!
Picnic Safety Tips
There
is nothing more American than the picnic. Picnics can take on many forms,
such as the community picnic, friends and neighbors, tailgate parties, or
ball games. There is also one sure thing at every picnic-lots of good food.
The important point is to have safe and healthy food, not food that can
cause food borne illness. Always prepare and store food properly.
Summer
Safety Tips
Summer is the time for barbecues and picnics.
The biggest party crasher
at summer picnic and buffets is food borne bacteria. You can't see them
and
you can't taste them, but you sure can feel them if illness occurs
hours or days later.
The biggest party crasher at summer
picnic and buffets is food borne bacteria. You can't see them and you
can't taste them, but you sure can feel them if illness occurs hours or
days later.
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Truffle Dinner
Six-Course Dinner -
Menu and Recipes
 This dinner
came about because my husband, Don,
and I wanted to taste truffles. We
went to an expensive truffle dinner
at a local Portland restaurant, and
we were very disappointed in their
menu. They overcooked the risotto
(it was dry and not creamy) and they
barely put any truffles on it (not
enough to taste or even smell). We
decided, then and there, that we
must get some truffles and that it
would be cheaper to order them than
to travel to France. We invited some
"foodie" friends over to enjoy this
fantastic dinner with us.
To learn more about Oregon
Truffles, click
HERE.
First Course:
Truffle Custard
Garnished with small slivers of pate
Wine: Rene
Mure, Cremant de' alsace Champagne
Second
Course:
Poached Garlic Soup
garnished
with minced black truffles
Served with Toasted Garlic-Butter
Bread
Wine (served
with soup and salad course): Pierre Spark,
1999 Pinot Gris
Third
Course:
Mixed Greens with Truffle Oil
Dressing
Fourth
Course:
Lavender Sorbet
Fifth
Course:
Linguine with Black Truffles
Wine: Flynn,
1999 Pinto Noir
Sixth
Course:
Spiced Poached Pears
Wine: Saracco,
Moscato d' asti 2000
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Check out all of Linda's wonderful
Dinner
Party Menus
(includes recipes)
Check out
Dining
Etiquette Guide
-
Restaurant and Dinner
Party Manners and Etiquette.
Appetizer Recipes
(Hors d' oeuvres, Starters, Amuse-Bouche,
& Snacks)
Appetizer
Hints
How many appetizers to make for your party?
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