So we kicked off the night with Jacob's Creek Reserve Chardonnay Pinot Noir, natural
oysters with lime wedges, olives from Coriole, my mother's pâté with brandy and crunchy cornichons.
Create a taco bar: Prepare two different mushroom - meat blends - maybe
oyster mushrooms
with chicken, and crimini mushrooms
with pork - then set out bowls of sliced radishes, chopped white onion, sliced avocado, store - bought salsa, crumbled queso fresco, and
lime wedges.