Alcohol

Active time: 15 min Start to finish: 1 1/2 hr

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Sweetened mascarpone cheese is a rich counterpoint to the refreshing grapes.

A boldly flavored dish that's great served over orzo (rice-shaped pasta).

Flambéing was all the rage in the '40s, not only for its drama but also for its utility — chafing dishes let the cook go home early and let the host or hostess show off in the dining room. Everyone's heard of cherries Jubilee, but we prefer strawberries set aflame in boozy syrup.

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare — like this veal sauté.

The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. Offer your guests iced tea with the meal.

To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until finely ground. For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving.

Arborio is a short-grain Italian rice that is one of four varieties typically used for risotto in Italy-the other three are Baldo, Carnaroli and Vialone Nano. Arborio can be found at Italian markets here, and is becoming increasingly available at supermarkets.

Use a blended Canadian whisky (purchased legally, of course). It is slightly sweet and will help balance the peppery sauce that naps the roasted beef tenderloin. Team the beef with some roasted potatoes, sautéed spinach and a favorite bottle of Pinot Noir.

A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.

"Instead of staring at the ceiling one night when I was having trouble sleeping, I passed the time by baking," says Angelo Monaco of Cambridge, Massachusetts. "The result of my insomnia was this chocolate cake. It's light, moist and really delicious."