Comments on: The New Reluctant Gourmet Cooking Community Forum http://www.reluctantgourmet.com/blog/all-about-cooking/the-new-reluctant-gourmet-cooking-community-forum/ A Culinary Guide for Home Cooks Sat, 06 Sep 2008 05:16:55 +0000 http://wordpress.org/?v=2.0.4 by: donald warriner http://www.reluctantgourmet.com/blog/all-about-cooking/the-new-reluctant-gourmet-cooking-community-forum/#comment-26399 Wed, 14 Nov 2007 03:09:20 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/the-new-reluctant-gourmet-cooking-community-forum/#comment-26399 In answer to your question about how to make the holiday feast go smoothly: I recommended a sideboard of cheeses, wines, nuts, sweets and light hors d' oeuvres. This will allow your guests to snack,relax and visit which one of the most important reasons for preparing the traditional feast. And there is no reason why your guests cannot sit when each course comes from the kitchen and not ladeled one on top of the other creating the usual stuffing effect. A fine meal takes time and is blended with the human touch. Don Warriner In answer to your question about how to make the holiday feast go smoothly: I recommended a sideboard of cheeses, wines, nuts, sweets and light hors d’ oeuvres. This will allow your guests to snack,relax and visit which one of the most important reasons for preparing the traditional feast. And there is no reason why your guests cannot sit when each course comes from the kitchen and not ladeled one on top of the other creating the usual stuffing effect.

A fine meal takes time and is blended with the human touch.

Don Warriner

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