Dinner parties have a tendency to inspire angst. What to serve? How to serve it? Will the recipes be too complicated? Can I fit it all in? We decided it's time for a deep breath. With recipes that are simple yet elegant, we've concentrated on crafting enhanced flavors in some familiar dishes, keeping colors bright, textures intriguing, and preparation simple.

Beginning with this menu, we will also feature wine pairing recommendations from Alder and our friends at Porthos.com. Each wine listed is available at Porthos, so with a click you can purchase and have it delivered directly to your door. We've also included their wine notes, which without question demonstrate their passion for wine (and are, in some cases, hilarious). Perhaps the only way we could make this any easier would be to wash your dishes, but we have to draw the line somewhere.

While everyone might be Irish on St. Patrick's Day, we thought it might be fun just to be green. The verdant hues in this menu will make for a colorful meal that is simple to prepare and elegant to serve.

For those curious about the meaning of mise en place, it is a French culinary term for "set in place." If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

A NOTE ON DESSERT

We went back and forth on this, and decided that in the end, we recommend simply buying a high-quality pistachio ice cream. It can be fun to make one at home, but you do have lots of other items to prepare for this dinner party, and we are certainly not averse to buying products when they taste wonderful. We are fond of Haagen-Dazs®, but if you have a local ice cream maker that might be even more of a treat. The main goal of serving this particular ice cream is to echo the pistachios in the salmon -- one of our favorite ways to craft menus includes pairing a few courses this way, and you will see it in future Mise en Place menus.

WINE NOTES FROM PORTHOS

Mason Napa Valley Sauvignon Blanc 2004 ($21)
Taste? Ripe melon, green apple and delightful lemon/lime flavors that stay fresh on a lively, focused finish. This is an unusually delectable Sauvignon Blanc that we highly recommend for savory sipping now through 2007.

Tandem Winery "Peloton" Blend 2003 ($25)
Why? One of the hottest selling new wines in California since it received an impressive 91 points from the Wine Spectator, April 2004.

Why #2? One of the tastiest, most unique blends we've ever discovered. From the original winemakers who invented the Flowers "Perenniel" blend! A very exciting experience as it is a rare combination of Pinot Noir, Zinfandel, and trace elements of 3 other grapes (details if you buy it!).

Taste? A rich, dense, and complex experience with loads of dark berries, smoky sweet tobacco, and a silky smooth texture. Both BIG and elegant!

Caymus “Conundrum” White Blend 2003 ($26)
Why? An incredibly delicious and refreshing white wine blend from the renowned producers of the famous Caymus Napa Cabernet.

Tastes? Wow, we LOVE this wine. Cool, crisp and overflowing with exotic spices wrapped up in a symphony of tropical fruit including guava, mango and fresh bananas. A delicious note of honeysuckle combined with key lime pie flows through on the finish. Tasty!

Barnett 2004 “Sangiacomo” Chardonnay ($29)
Why? An age-worthy gem sourced from same vineyard as Rombauer but at 1/10 the production size this wine tastes more hand-crafted!

Taste? Stylish nose offering aromas of rich buttery oak and ripe tropical fruit. This bold, beautiful creation displays delicious flavors that include pears, pineapples, Granny Smith apples (will taste like baked apple pie in 3 – 6 months), and background mineral characteristics all held together in a beautifully smooth experience. This full-bodied, smooth new release is crisp and vibrant today, and will age into an outstanding wine (great value for this price) over the next 6 months.

Belle Glos “C & T” Vineyard 2004 Pinot Noir ($43) – very limited
Why? Our best new discovery in the same style as the cultish Sea Smoke and Pisoni Pinots!

PORTHOS INSIDER SCOOP: Chuck Wagner, founder of famed Caymus Napa Cabernet (‘Special Selection’ = $135/bottle) recently began producing just a few bottles of outstanding Pinot Noir and we say “what took you so long!?!” Anyone who has ever thought that Pinots are “wimpy” has never tasted an elegant Monster like this.

Tastes? Complex, rich smoky fruit cascade across your palate featuring a silky smooth texture with opulent layers of everything we love in California’s ripest Pinots: creamy strawberries, vanilla, raspberries, and a hint of cocoa on the long, rich finish. This is a truly sumptuous Pinot now that will develop into an even more luxurious experience over the next 3 – 5 years so stock up now while we have a few cases of this rare wine available.

Windy Oaks Pinot Noir 2003 ($27) – NEW Release!
Why? OK, we recognize that this wine has a goofy name but wow, it is so delicious you’ll forget about that immediately after your first sip. In fact, you’ll probably forget about anything else in the world until suddenly the entire bottle is gone. It’s that good!

Tastes? This sumptuous new discovery has a bouquet of lavender and strawberries followed by complex flavors that include gorgeous cherries, dark berries and a hint of nutmeg that is followed through on the palate, which is big and generous. It provides an excellent underlying structure with a velvety tannin profile and balanced acids that make this a wine that is immediately enjoyable, and as time goes by, one that will become even more complex and compelling. Enjoy 2006 – 2008.