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	<title>Seattle Food Geek &#187; party</title>
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	<description>for geeks who love to cook and eat well</description>
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	<copyright>Copyright &#xA9; Seattle Food Geek 2011 </copyright>
	<managingEditor>scott@seattlefoodgeek.com (Seattle Food Geek)</managingEditor>
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	<itunes:author>Seattle Food Geek</itunes:author>
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		<title>Ring In the New Year</title>
		<link>http://seattlefoodgeek.com/2008/01/ring-in-the-new-year/</link>
		<comments>http://seattlefoodgeek.com/2008/01/ring-in-the-new-year/#comments</comments>
		<pubDate>Thu, 03 Jan 2008 04:15:27 +0000</pubDate>
		<dc:creator>sheimend</dc:creator>
				<category><![CDATA[Parties]]></category>
		<category><![CDATA[food and wine]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[new years]]></category>
		<category><![CDATA[party]]></category>

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		<description><![CDATA[I can't think of a better way to celebrate the coming of a new year than with good food and great friends.  Here's a menu for an elegant evening that won't break the bank but is sure to satisfy.]]></description>
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I can&#8217;t think of a better way to celebrate the coming of a new year than with good food and great friends.  Here&#8217;s a menu for an elegant New Years Eve, or any other worthy occasion.</p>
<ul>
<li>Mozzarella-stuffed olives</li>
<li>Prosciutto rolls with herbed goat cheese</li>
<li><a href="http://scottsfoodblog.wordpress.com/2008/01/01/pear-and-red-beet-salad-minus-the-salad/">Pear and Red Beet Salad &#8211; Minus the Salad</a></li>
<li><a href="http://scottsfoodblog.wordpress.com/2008/01/01/cream-of-butternut-squash/">Cream of Butternut Squash</a></li>
<li><a href="http://scottsfoodblog.wordpress.com/2008/01/02/twice-baked-potato-rounds/">Twice-Baked Potato Rounds</a></li>
<li><a href="http://scottsfoodblog.wordpress.com/2008/01/02/prime-rib-with-horseradish-cream-sauce/">Prime Rib with Horseradish Cream Sauce</a></li>
<li><a href="http://scottsfoodblog.wordpress.com/2008/01/02/velvet-hazelnut-gelato/">Velvet Hazelnut Gelato</a></li>
</ul>
<p>I&#8217;d recommend pairing a dry, white wine such as a Dry Gewürztraminer with the hors d&#8217;ouvres, salad and soup courses.  For the entree, try a full-bodied Merlot.  If you&#8217;re still feeling adventurous, pop the cork on a bottle of Brut Champagne with dessert.</p>
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