This California-based Cooking Light Supper Club pushes its culinary boundaries by turning monthly gatherings into learning experiences. (Serves 6)
Champagne Pomegranate Cocktail
Mixed Greens Salad with Pears, Goat Cheese, and Fig Vinaigrette
Mini Crab Cakes with Herbed Aioli
Cedar Plank-Grilled Salmon with Avocado-Orange Salsa
Rosemary-Scented Cornish Hens with Red Wine Reduction
Roasted Asparagus with Dijon-Lemon Sauce
Farro with Wild Mushrooms
Raspberry Frozen Yogurt

March 01, 2010
Randy Mayor

Wine Note Salmon works with many white wines (and even some reds), but when the nutty, woodsy flavor of a charred cedar plank is factored in, I'd serve a California chardonnay. It, too, has nutty woodsy flavors, and a creamy, citrusy chardonnay will also mirror the creaminess of the avocado and the citrusiness of the orange. –Karen MacNeil