Before diving into the menu from August/September 2008's "Celebrate the Grape" menu, check out our detailed plan. It'll help you make sure everything gets done--on time.  

The Menu

• Mixed olives
• Toasted almonds with sea salt
• Salad of Greens, Apples, Currants and Blue Cheese 
• Pork Tenderloin with Wild Mushroom Stuffing
• Mashed Potatoes with Walnut Oil and Walnuts
• Foccacia bread
• Pears Poached in Late Harvest Riesling with biscotti

The Plan 

1 day ahead
• Toast the almonds for the appetizer with a little olive oil; sprinkle with coarse sea salt. Store in an airtight container.

Morning of the party
• Prepare the stuffing and assemble the pork tenderloin; cover and refrigerate.
• Poach the pears; refrigerate.
• Peel and cut up the potatoes; put them in cold water; refrigerate.
 
2 hours ahead
• Prepare vinaigrette for salad in salad bowl.
• Wash salad greens; refrigerate.

1 hour ahead
• Sear and bake the pork tenderloin.

30 minutes ahead
• Assemble the salad except for the diced apples.
• Prepare the mashed potatoes.

15 minutes ahead
• Make the sauce for the pork tenderloin.
• Bring the pears to room temperature.

Just before serving
• Add the apples to the salad.