So, you're there with Hart Crane and Tim Gunn--What do you serve?: The Interview

First course.

*Upon hearing what Mamie was recommending, I faintly recall saying something transparently competitive, like, “Ahhh, I see we’re both doing cold.” And then we pulled each other’s hair and shouted over Marlborough Sauvignon Blancs.

Mamie: okay, my favorite drinks and recipes are cheap and easy, so:

gazpacho:

2 medium size cucumbers
1 bunch shallots
2 whole tomatoes
1 medium size green pepper
2 cloves garlic
1 tp chopped parsley
2 small cans tomato juice
2 cups beef bouillon (or veg broth)
1 Tb vinegar
2 tps worcestershire sauce
1/2 tp tabasco

1. finely chop and combine veg, etc.

2. put in bowl and add everything else.

3. chill and serve. (serves 4)

i'd serve with a pilsner or glass (bottle) of chenin blanc.

MAY I SUGGEST:

thomas creek dockside pilsner (if you're so lucky as to live in the upstate, sc)
ken forrester chenin blanc (my friend and wine guru, danny baker, swears by this one: dry, full-bodied, herb-tinged, south african, and cheap cheap cheap)
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Hannah: I’m doing complicated and expensive. (Not really. But in reaction to.)

The Handsomest Drowned Scallop Ceviche:

* 1 1/2 lb large sea scallops (I’m imagining this to be 20-25), remove weird ligament thing
* 3 tablespoons evoo
* salt/pepper
* 1 navel orange (can use kumquats instead)
* 2 tbspns fresh lime juice
* 2 cups seedless cucumber, thinly sliced, cored, etc
* couple tablespoons thinly sliced shallot
* ½ cup cilantro
*** if you’re feeling particularly sexy, as I often do (ahem), add any of the following: jalapenos, mango, papaya, pineapple, chives, EXCESSIVE AMOUNTS OF CILANTRO AS IT IS THE AWESOMEST HERB!!!!

Toss scallops with 1 tablespoon oil, salt & pepper then grill (using skewers if on a big electric or charcoal grill… if, like me, you have no such equipment, just use your grill pan). OR you can do what you’re supposed to do, which is make sure your scallops are v. good and eat raw.

While scallops cool, cut peel, including pith, from orange then cut segments free. You need a quarter cup. Stir in everything else, serve chilled.

Go with a Domaine Ostertag Gewurztraminer. Maybe a 2006. I think they have it at the Wine Sampler? If not, Pious will suggest something.