Instructions: Except for the Spinach and Japapeno Dip, this menu and all recipes, come from a cookbook by Betty Rosbottom who runs a cooking school in Lazarus Department Store in Columbus, Ohio : "Betty Rosbottom Cooking School Cookbook."

Wines: Because of the nature of this menu and the wines, I suggest that you offer both wines with the appetizers and with the main course. The red wine is actually the lighter of the two and will, I think, match nicely with the fish as well as the cheesy appetizers. The white wine is a fully mature white Burgundy with considerable bottle ripeness that may not appeal to everyone.

1989 Bourgogne Chardonnay, Jean-Philippe Fichet. Unusually for a basic "Bourgogne" appellation, this a very full-bodied wine that shows quite a bit of oak. With considerable bottle ripeness, it is a full, complex wine that makes one think of a premier cru Meursault (two levels up the appellation ladder). Serve this wine well chilled and allow it to warm in the glass to appreciate it fully. At this stage of its evolution, there is not much fruit showing, so it may not be everyones taste. $5.00/bottle

1993 Morgon (Beaujolais), George DuBoeuf. This is another mature wine. Beaujolais wines tend to be rather short lived, although wines from the Morgon appellation (a village in Beaujolais that generally produced the best, and "biggest," wines of the region) do last longer than most. This example has become very smooth while retaining an extreme fruitiness. It should pair with the salmon beautifully (red wine with fish!). $5.00/bottle

Two cheezy appetizers were probably a bit much, although both were well received and largely consumed.

Some of the original recipes yielded more servings than advertised and I have adjusted the servings according.

The salmon was excellent: flavorful and moist, the cucumber sauce was a nice complement, although not really necessary.

The wild rice pilaf was very good, although I would suggest making it with brown rice, changing the cooking times.

The simple salad, served after the fish, provided a nice "breather" before the rich dessert.

The chocolate torte somehow seemed a little flat. Maybe serving it with creme anglaise would help.

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