Port

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round. Dried cranberries would make a good alternative to the dried cherries.

Active time: 10 min Start to finish: 50 min

At the restaurant, this dish is served with cilantro mashed potatoes. The pork has to marinate overnight, so begin preparing the recipe a day ahead.

We've learned from experience that, because goose gives off so much fat in roasting, it's necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster — the hot goose fat may melt a plastic one.

Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture.

The hens should marinate at least 12 hours, so begin preparing a day before serving.

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.

At Mirabelle, chef Reuge serves the paillards, in this case thin slices of strip steak, on a bed of red cabbage braised in red wine and garnishes the dish with fresh herbs.

At the lodge, the tenderloin is also complemented by a spicy peach salsa.

Can be prepared in 45 minutes or less.

At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.

A delicious entrée from L'Apogée.

Smoked Turkey, Cheese, and Bacon Tortilla Rolls

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking. Pour Sauvignon Blanc throughout the meal.