Santa Barbera Wine Dinner

First course: Faygo Red poached Lobster with carbonated Asian Pear and Garlic Mango Relish.

Second Course: Foie Gras with Bacon Gelee, Pinenut Brulee and Bacon Salad.

Third Course: Pink Peppercorn Tuna, Spiced Crackers, Whipped Beets.

Forth Course: Gooseberry stuffed Breast of Veal with Dandelion Greens.

Fifth Course: Table Smoked Lamb with Parsnip puree and Morel Bearnaise.

Sixth Course: Macerated Fruit, Sourpatch Ice Cream.

What da ya know!

It is still around.

Not the little clear flavors from my youth, but the peach goes pretty damn good with bourbon.

Thanks Michele for the Big Lots heads up.

I know someone else who will be glad to hear of this. MmmHm.