TODAY'S SURVEY

POLL: Menu Design

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What style do you prefer
for your menus?

	Highly graphical, no logo
	Simple design, my logo
	Highly graphical, my logo
	Other

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Easy Tapas for your Red Wine Menu

Game Day Takeout Recipes for Sports Bars

Easy, quick and certain to be a hit. Serve in small ramekins or, for that special tasting menu, wrapped in fresh spinach. Three different serving options are below.

¼ cup of unsalted butter, softened
9 oz. Crater Lake Blue Cheese from The Rogue Creamery
½ cup of cream cheese
2 TB Brandy

Be sure all ingredients are at room temperature. In food processor, blend all together.

Three serving options:
1. Pack the pate into clean 3 oz. ramekins, cover and refrigerate.

2. Line small 3 oz. ramekins with plastic wrap, leaving enough hanging over the edge to fold back over. Pack in pâté, fold over plastic and refrigerate. To serve, pull the plastic off the top, turn the pâté onto a plate and remove plastic.

2. Line small 3 oz. ramekins with plastic wrap, leaving enough hanging over the edge to fold back over. Line ramekin with fresh large spinach leaves, overlapping to cover completely. Use enough spinach that some leaves are hanging over the edge. Pack in pâté, fold over spinach leaves. Top with 3 leaves and fold plastic over the top. Refrigerate. To serve, pull the plastic off the top, turn the pâté onto a plate and remove plastic.

Leftovers can be used as a spread for that special sandwich or blended in a food processor with heavy cream and roasted garlic for the perfect sauce.