ThanksGiving 2008

Chefs: Richard Hollis , Sébastien Parmentier (slide show at the end)










Thanksgiving Menu:

Antipasto:
Cheese: Pepper and Plain Président Brie, Boursin with Herbs
Artichokes, Baby tomatoes, hot salame.
Stuffed Green olives (pepper , anchovies), Black Olives
Figs, potatoe chips
Grissini.

-Wine + non alcoholic-
Casa del Toro, White Chardonnay
Rene Junot Red Table Wine
eggnog
Martinelli Sparkling juice

Main Course (s)
Turkey
Peking Duck
Baked Sausage
Baked Carrots and Turnips
Baked Potatoes
Smashed Potatoes
Sweet Potatoes
2 Butters Rice with Green Beans
Mushroom Gratin
Bread

-Wine + non alcoholic Drinks-
Case del Toro, Chilean Red Table Wine
Citra, Montelpulciano
Rene Junot, Red Table Wine
Martinelli, apple and raspberry juice
Eggnog, Green and english Teas

Dessert:
Pumpkin pie
mandarins
Cheeses





Thank You all for coming!!!

Haloween 2008 at ASAP

Oct 18 at the lounge

August BBQ asap

Summer BBQ I

Asap Thursday

Ice cream day

Electric Propulsion Club Day

If you want to join this club, check out the slides and send an e-mail to chvala@bnl.gov

Holiday Party

Menu:

Antipasto:Artichokes, Ciliegine Mozzarella, baby tomatoes, lupini, olives, blue cheese, brie figs with grissini.
Wine: Chilean Chardonnay

First Course: Roasted Eggplant with crimini mushrooms and emmental., Chou-fleur au Gratin, haricot vert.
Second Course:Fig stuffed Porkloin, Pot roast in wine.
Wine: Chilean Carbenet

Dessert: Blueberry, apple and pumpkin pies, Chocolates, rosted chestnuts, figs and cheese
Wine: Baileys Irish Cream with a hint of caramel. sake









Trying to figure out how to make the cd player work.





Let the games begin!