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I’m sure not many people will recognize the title of this blog as a lyric from Ween’s Your Party song. The song sets a scene…
“There were beverages laid out for the party. There were candy and spices and tricolored pastas. The meat carved was drawn from succulent juices, served on platters of the purest gold.”
I always dreamed about maybe throwing such a party. Thanks to three of my girlfriends, that dream came true last week with a spectacular evening of Wine and Food Pairing. After some research, I settled on a Tuna Tartare on Sesame Wonton Crisps paired with a Chardonnay/Pinot Grigio hybrid.
For this recipe, you will need:
To make the crispy wonton, preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles and arrange them on the baking sheet. Spray or brush lightly with olive oil and sprinkle with sesame seeds. Bake the wonton until they are golden. Watch them because they burn easily. Allow them to cool.
For the tuna tartare, mix the tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic and orange zest, cilantro and salt together in a medium bowl and mix well. Add the avocado and lime juice before you’re ready to serve.
Of course my girls were up for the challenge as well. Here’s a sampling of the other offerings at the party.
The Fanus was served with Wegmans Sausage-stuffed Peppadews and creamy brie cheese.
The Cigar Box Malbec was paired with Chicken Empanadas and Salsa Verde.
This Wegmans Mixed Fruit Tart was paired with Lamarca’s Prosecco.
Diariesofafoodie is equal parts journalist and line chef, a dash of public relations, topped with a passion for keeping you inspired in the kitchen. Author Amy Cavalier has been living, eating and writing in Rochester, New York since 2003.
