A Cheflars style feast.

For those of you who will be spending a great deal of time in the kitchen (or not) over the next few days, like I certainly will be, I thought you might like to hear what I'll be filling up the holiday table with for the Flicker/Larson clan.
APPETIZERS
Rosemary scented venison meatballs in portabella mushroom and Marsala wine sauce; Marinated fresh mozzarella cheese; Cold poached shrimp with chipotle pepper cocktail sauce; Southwest seasoned toasted mixed nuts; Platter of fresh vegetables with roasted red bell pepper sour cream dipping sauce; A variety of home-made pickles and olives.
MAIN COURSE
The centerpiece of the meal will be: Pan-roasted, sausage stuffed, bacon-wrapped pork tenderloin (pork, pork and more PORK!) with a Riesling wine and stock reduction sauce; Caramelized shallot braised sweet corn; Buttered Brussels sprouts with fried chestnuts; Jerk spiced roasted sweet potatoes.
DESSERT
And to finish things off: Caramel bottomed Arborio rice pudding and Star anise red wine plum sorbet.

Anyone that knows me, or has been to one of my cooking classes, is fully aware that I like to have a wide variety of appropriate wines available for my dinner party guests. The wines I’ll serve are: Domaine Ste. Michelle Frizzante (Washington State’s answer to Prosecco); Gallo of Sonoma Pinot Gris Reserve; Penfolds Koonunga Hill Shiraz/Cabernet Sauvignon blend; Covey Run Riesling (with the main course); Fonseca Bin #27 Reserve Port (with dessert).

And to all, Merry Christmas and Happy New Year!