Suggestions

Was having the same problem myself except it's for next Saturday and dinner with dear friends.

I think I've settled on Braised Lamb Shanks with a Gratin of Flageolet Beans (a la Chez Panisse Cooking by Paul Bertolli) accompanied by an Ontario Gamay. My currently drinking favorite is the 2000 Cave Spring Cellars Gamay Reserve. A lovely black cherry nose, medium mouth feel and medium finish.... I'm down to the last few bottles of a three case purchase.

Good luck.

I don't do pasta or fondue but for something simple that almost everyone likes:

Grilled ribeye or New York Strip steaks - salt and pepper as desired - about a minute before removing them from the grill, plop a dollop of 50/50 mixture of butter and bleu cheese crumbles on them; after resting a couple minutes off the grill, place the steaks on a generous bed of baby spinach leaves topped with bleu cheese dressing. You can leave off the butter/cheese mixture, add herbs to the mixture, use Gorgonzola instead, etc. Or you can use boiled or creamed spinach instead.

You can also use salmon or chicken breasts instead of beef if desired. Besides being a healthy, tasty and quick dinner, it's very Atkins friendly if you all are into that. If you want to add some pasta, a side of fettuccine alfredo works fine.

Wine: can't go wrong with a young cabernet or Cotes du Rhone. Some full-bodied pinot noirs can work too. We have that at least twice a week.

My currently drinking favorite is the 2000 Cave Spring Cellars Gamay

The 2002 Cave Spring Cellars Gamay Reserve is being released tomorrow. Are you going to buy some?

Larry Southern Ontario

Well I'm sure going to taste it Larry. I was at the winery last weekend during the Ice Wine Festival and it was an absolute zoo. I'll go back later in the week and do a taste off with a couple other Gamays.... maybe 13th or HoP. I'll let you know what I decide.