Hi Karen:

Thanks for the recommendation. We bought a Sumac Ridge Private Reserve, 2001 and I and my guests loved it. I thought it might be too sweet but it wasn't.

I also served the Pine Nut and Parsley Sald, Basic Caulil-flied "Rice", and Roasted Mushrooms with Garlic and Thyme. It took me all day to prepare but I'm glad I was able to get it all ready and just cook the chicken and cauliflwer while my guests were enjoying appetizers.

I made the Nori and Sasame Crisps with Miso Cream Cheese which was quite yummy and a nice suprise to folks. I also served a blue cheese and figs (which Whole Foods had been giving out as samples) and a buffalo salami (which I first tasted as a sample at Capers), and Lesley Stowe crackers with lox or artichoke pesto spread.

Cheers. Ruth