Oh yeah baby, I'm hoping Steve, Dan, or Jamie get a green jacket and invite me. I love the ethnic food.
Jamie Slonis, yours is most familiar to me. I'd go pretty much the same route, but since I'd be the chef, I'd cut the menu down slightly...to avoid the extra work
First, drink a glass of wine...toast those no longer with us... then
I'd go with a boat load of Cozze mussels sauteed in red wine and heavy garlic-olive oil, sparse tomato, capers, and chopped hot pepper, served with whole loaves of hard crust rustic Casareccio or Pulgliese bread that you rip apart and pass on for sopping up the sautee juices as you gorge on the mussels.
Drink a glass of your preferred wine...(I don't like whites, so I'll go with Montepulcino Brunello all night)... argue who was the better player by age 30, Tiger or Jack...
Secondo: My version of Ciopino / piano d'mare, green spinach linguini topped with a san marzano basil and capers and red pepper marinara containing pieces of just about all crustaceons that live on the bottom of the sea, (except lobster-I'm very allergic to those). Topped with toasted oil-garlic bread crumbs. The green spinach is the sea weed, the toasted crumbs are the sand, and all the bounty that lives on the floor of the sea.
Drink another glass or two of wine, argue if MacKenzie would have moved more dirt had the D-5 through 9s been invented in his day...
Serve a piece of white fish, grilled or baked, light oil and herb, lemon.
Drink a glass of wine, argue if ANGL should maintain a rough.
L'insalata of arugula, lettuga basilicato and cibole rosso and finocchio, olio/aceto to freshen the palate.
a bowl of assorted fruit, cheese
Another glass of wine... argue if it is the ball or the club specs that need changing.
Make all the guests walk not play the course for two hours and when they come back in, serve them a dish of real spumoni...