Comments on: Holiday Dinner a la Marketman, 2006

By: bembet

bembet — Fri, 22 Dec 2006 04:59:43 +0000

i am deperately looking at your noche buena feast and i can’t wait to get your recipes for themcoz i will do my last minute shopping for my noche buena for my family tomorrow!!!looking forward to it.i love your blog!!!!

By: millet

millet — Thu, 21 Dec 2006 13:54:20 +0000

ooooohhhh…peace on earth, goodwill to men, indeed!

By: Mandy

Mandy — Thu, 21 Dec 2006 12:25:16 +0000

MM, i wish you posted a bigger picture of the menu! ;P so hard to squint–heehee. i wish i was even half as patient and dedicated to being the most gracious host. with the very pretty table settings, place card/cookie, delicious looking dishes. and the wonderful dessert! reading this post must’ve given me 1million calories. merry christmas!

By: joey

joey — Thu, 21 Dec 2006 10:29:29 +0000

Amazing spread! I have been wanting to try both foie gras at home as well as potatoes fried in goose fat…YUM! I will mind your advice and not make foie for a big party…just for me, hehehe :)

Everything else looks and sounds so good…especially that warm tart you made and those carrots! And of course, the Maison du Chocolat goodies :)

By: mojito_drinker

mojito_drinker — Thu, 21 Dec 2006 09:56:24 +0000

hi MM– am heading off for vacay in the next few days. i’m expecting things to get extremely hectic so i just wanted to make sure i greeted you… hope you and your family have a merry christmas and a happy 2007!

By: cwid

cwid — Thu, 21 Dec 2006 08:13:27 +0000

Can’t wait for the recipes!Am preparing for Christmas eve and Christmas day dinner and NY’s eve…your menu ideas will really come in handy for a scaled down version of your dinner buffet.
Thanks for being so generous with your talent.

By: tulip

tulip — Thu, 21 Dec 2006 05:24:40 +0000

Shucks, why do you have to prepare those that I love the most? The selection of cheese is great and I might be one of those that will make it my main course! The asparagus, the baby carrots, the dried fruits etc,etc. How I wish I was invited,hahaha. I might have brought Boule de Lille and Bleu d’Auvergne cheese plus selection of greens for salad. *bribes* hehehehe. Have a Blessed Christmas Marketman, Mrs. Marketman and Kid!!

By: Gigi Santiago

Gigi Santiago — Thu, 21 Dec 2006 03:47:43 +0000

I am floored. Floored by the energy expended, the heart and mind that went into the planning up to the implementation… You continue to amaze me and your readers, MM.
Floored….

By: wysgal

wysgal — Thu, 21 Dec 2006 01:28:18 +0000

Everything looks great, that’s a WHOLE lot of food for 16 people — no wonder guests felt like exploding. I’m cooking Christmas Eve dinner myself (am tag teaming with my sister though, so I’m not going at it alone). Happy holidays! =)

By: Maria Clara

Maria Clara — Thu, 21 Dec 2006 01:08:57 +0000

Your Christmas dinner is truly a great bonanza with a great combination of two different frontiers European and North American which came out big success. Anything cook with goose fat is very delicious. It adds another big depth of flavor and complexity. Just think of confit â€“ duck, onion, garlic. . . cook drowning in goose fat under slow fire for at least six hours. Gratins with goose fat either potatoes, cauliflowers, asparagus come out the best. Use a fresh pan for every batch of foie gras. Everything is paired of really well! Job well done MM.