NINE COURSE WINE DINNER

A NINE COURSE WINE DINNER

We love having company and we love to donate to charity. The two come together with our wine dinners that we often donate to a worthy cause. We love doing wine dinners for I love to cook and Jim and I love to pair food and wine. The food drives the menu and Jim selects wines to go with each course once the menu is set.

It's a festive evening at Linderhof. We set the table early. With the best cloth, our gold chargers, the sterling, wine glasses and a beautiful centerpiece of fresh flowers. Freshly ironed napkins in my silver napkin rings. And a menu at each place setting. It's a company table for our special company. Different plates for each course. From my grandmother's Noritake dinner plates to my mother's dessert plates. It's fun to bring out the best dishes from the cupboard.

We always begin in the parlor with drinks and appetizers. It gives us a time to visit before we go to the dining room for dinner.

This year's high bidder was friend Jim and wife Paulette. Since it was a dinner for six, four friends joined us as well.

Jim is a dear and provided the sea bass for the fish course. A wonderful fresh sea bass that we prepared simply. Unknowingly, he also provided us the soup course as well for the quail in the soup was some that he had given to us. The bounty of a hunting trip. I took a receipt for chicken and rice soup and turned it into a quail and wild rice soup.

It's a long and lingering meal as we savor each course. The meal ends with cheeses and walnuts and a glass of port. We started the evening with a new drink invention of husband Jim's. In honor of Jim and Paulette we named it a "Trainwreck Martini."

SEA BASS alla FIORENTINA

4 (6-ounce) pieces sea bass 1/4 teaspoon salt, plus more for seasoning fish 1/2 teaspoon freshly ground black pepper, plus more for seasoning fish 2 cups all-purpose flour 3 tablespoons extra-virgin olive oil, plus 3 tablespoons 3 garlic cloves, chopped 1 (14-ounce) can crushed tomatoes 1/2 cup water 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh basil leaves Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.

In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.

Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat.

Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes.

Add the basil and the fish and heat for 2 minutes. Serve immediately

Note: If you can't find sea bass, it can be made with any firm-flesh fish

Martha Meinsen Scott is a weekly columnist for the Fort Scott Tribune. She may be reached through the Tribune by calling (620) 223- 1462.

Lines from Linderhof MARTHA MEINSEN SCOTT