"Charity" Catered Dinner

Excellent, Frank! I've enjoyed reading what went into this meal and I've learned from it. Sounds like it worked out beautifully.

Thanks a lot Mike and Jeff. Here are some pictures…

http://www.rci.rutgers.edu/~molbio/karl_dinner.html

F

It all looks great. I particularly like how the duck course came together.

I have been puzzling over -- where did I get that big can of duck legs?? And I just stumbled across the answer.

http://www.gourmet-delights.com/store/rougie.html

So not only are these legs a bit cheaper than d'Artagnan's, they are really more tender and juicy as well. You don't see Rougie products very often in the states, but their foie gras is also tops.

And I mentioned to Jenise -- I actually just passed the jar of black salt around when some people wanted a bit of salt. It made for another conversation piece.

[Jenise]

Speaking of foie gras, it's amazing how much it costs here (I know, it's a supply and demand thing) than in France. I was shocked when we were there a few years ago and could buy whole cans of foie gras for about $3, and lots of different brands/choices, at a place that was essentially a Walmart. You could buy TVs, needles and thread, wine--literally everything there, including groceries that are fantastic to us but obviously quite normal to them.