Jay, who has lived in the Waukesha area for nearly 20 years, is an active volunteer who serves on numerous local boards and committees. He’s married to Colleen with three kids having gone through the Waukesha schools. He is the VP of a local distribution company and currently serves on several area Boards.
Does "sticker shock" occasionally keep you from selecting that premium steak place? Are you impacted by the pace set by the restaurant's reservation book and the conversations of the too-close next table? Do the ala carte prices affect what kind and how much wine you have? And after a great meal out, does the dinner check typically average about $150.00 - 200.00/couple?
Here's an option that took the chill out of one of our recent winter whiteouts - Dinner in!
Six of us got together to celebrate the wives' birthdays. The men decided it would be our turn to wait on these fine examples of pulchritude in the manner they are so deserving of - "Hand and Foot." We planned the menu, we shopped the stores, we reconnoitered, we compared notes and, finally, we were ready for our turn to really turn on the charm.
The evening started with a 3-litre bottle of a South African Shiraz, cheeses (3 - Gouda, Swiss, and Cheddar w/cranberries), crackers, and guarded looks on the women's faces. After an unhurried time, the ladies were seated as Jim and Paul fired-up the grill. Fresh flowers and candles added to the mood. A fresh relish tray (w/cracked ice on top) consisting of radishes, black olives, celery and carrot sticks, and green onions was passed as the freshly-tossed salads were served. Again, conversations were somewhat reflective of Colleen's, JoAnn's, and Sue's concerns that maybe things were going "too well." Salads were completed and the main course was served!
Filet mignon for the ladies while the gents had bone-out ribeyes. Seared and grilled by Paul perfectly, the steaks were accompanied by asparagus in Hollandaise sauce; 3 lbs. of mushrooms flash sautéed; and baked potatoes (covered in extra-virgin olive oil and hand-rubbed by Jim with sea salt before baking) averaging over 1lb. each! Rolls and Italian bread filled available spots on the table. Birthdays and friendship were toasted, and the blizzard outside went unnoticed.
As the entrees were finished to the best of everyone's ability (there were doggie bags), the women were finally relaxing, and a zesty sorbet was presented which cleansed the palates. NOTE: No one makes desserts like my wife Colleen. When she found out the men were planning dinner, she promptly "whipped-up" a cheesecake and strawberry schaum tortes from scratch. Needless to say, we men are weak...and we accepted her offer.
Desserts were ultimately served balanced by fresh-ground Colombian coffee topped with a little of the whipped cream from the schaum tortes. And the wine was finally finished! The guys cleaned the table, Jim cleaned the kitchen, and we rejoined the conversations.
WHY!?... YOU SAY WHY DID WE DO IT? Because Jim, Paul, and I knew we could! Because we really wanted to do something unique and special for the ladies! Because the planning without our wives' input made it that much more special for us! Because we really wanted to have a throwback meal where we conversed and ate at our pace, not the dining establishment's.
Costs for dinner were literally less then a third of dining out. Sure we shopped, prepped, cooked, and cleaned-up, but it was truly worth it. And it was heartwarming for me to observe women who often exhibit "control freak" behavior around their kitchens finally relax and marvel that their husbands could actually plan and then pull a culinary feast off!
Chef's hats off to Jim, Paul, and myself! And ladies, that Saturday dinner was just a gentle reminder "nudge" of the many reasons you married us so long ago...
