By the time Saturday had rolled around I had dined on wonderful pasta, lamb and foie gras, and succulent lobster, scallops and shrimp. Every meal was made more special by the people gathered around the table – the laughter and warm friendship was as satisfying as any of the meals, and as enjoyable as each of the wines was.

While just about every dish I had was delicious, there are a few that stand out in my mind. First, there was the perfectly pan seared foie gras, served over roasted pineapple with a garnish of watercress tossed with a walnut vinaigrette. The tastes were sharp and distinctive, yet came together so beautifully in the mouth. The mellowed sweetness of the roasted pineapple coupled with the crisp caramelized coating of the seared foie gras, played artfully against the warm, earthy flavors of the liver as it melted on the tongue. Punctuate that with the herby bright watercress dressed with the essence of walnut, and you have, in my estimation, about as close to perfect as you can get. I had perfection once, in Normandie, France, while cooking with Susan Herrmann Loomis On Rue Tatin. She instructed us how to make Foie Gras with Walnut Oil Dressed Greens and then stood by while she allowed me to pan sear the foie gras. It was incredible -- both to prepare, and to eat.

Next up, the Chardonnay Cream Sauce I had served atop fresh pasta with succulent buttery fresh seafood was deliciously decadent. The idea of wine in a cream sauce isn’t so novel, I admit. But what made this so especially delightful was the delicate balance of seasonings – the butter and the cream, playing off a base of shallot and garlic. The final addition of nutmeg rounded out and balanced the flavors in the dish – sauce and seafood, alike. Magic.

The chef was selfish though, and wouldn’t share his recipe. So, I did what any amateur chef would do. Scoured the internet and my collection of cookbooks to find a recipe that gives me the basis to his sauce. Then I raise the bar a little, and try to out do the chef. In this instance, it doesn’t seem to be that difficult. So, I offer up my version of a Chardonnay Cream Sauce, which might just improve a little upon the one I had. .

Finally, with all that dining, I was reluctant most nights to indulge in dessert. But on one particular night, a Pumpkin Cake with Maker's Mark Caramel Sauce was offered. The cake was fine as far as pumpkin cake goes, but the Maker’s Mark sauce is what topped the bill. The creamy buttery-bourbon flavor, combined with the pumpkin cake tasted like what a rustic fall thanksgiving is all about: rich, sweet and buttery, with a bit of an edge to it. To make this, I’m combining two recipes – the delicious pumpkin cake created by food writer David Leite, and the sauce adapted from BlueChef.com – America’s cuisine on the internet.

But that was just the food. Along this road of gastronomic indulgence, there were also some remarkable and surprising wines that were enjoyed. A crisp elegant Sauvignon Blanc, an ooey gooey buttery chardonnay, a bright, floral and spicy Fume Blanc and a mouth-filling, friendly-styled Shiraz. Each one I fully enjoyed, and in all but one instance, was on the phone the next day trying to find out if the PLCB could get the wine in. This time the PLCB didn’t disappoint.

The 2000 House of Nobilo, Marlborough Sauvignon Blanc (New Zealand), at a more than affordable price, had a lively aromatic bouquet of tropical fruit, citrus and peach. This crisp and dry wine had notes of lemon and peaches on the palate. Classically styled sauvignon blanc, for the price this is a hands down winner.

Next up, the blockbuster 2001 Red Shoulder Ranch Chardonnay from Shafer Vineyards. The fruit is immediately, exploding on the palate with tropical fruits, apricots, and green apple. The finish is long and slow. If you are into long, rich, classic chardonnays, Shafer 2001 vintage will not disappoint you.

Having had white wines all week, I decided to go for the 2001 Chateau St. Jean Sonoma County Fume Blanc during my Friday night dinner. This wine is a floral, pungent, spicy, fruit-driven, medium-bodied, easy drinking white that paired perfectly with the foie gras and the lobster. A tremendous bargain, I would guess a wine that most would find agreeable.

I knew I couldn’t live on just white wine alone, and by Saturday, it was definitely time for a red. A 2002 Paringa Shiraz was selected, and as so many Australian Shiraz’s tend to be, this one was juicy and full of black fruit. Its gorgeous dark purple color, matched the flavorful, full-bodied, wine, though it died rather quickly once poured. It lacked the structure and tannins that seems to be characteristic of so many of the New World Shiraz’s, but it was affordable and easy drinking. What’s not to like about that?

With a week like this leading into the most food-important holiday of the year, how could Thanksgiving – or Christmas, for that matter – be anything but a continuation of outstanding food, indulgent pastry and impressive wines?