Ceremonial
When Linda's old job vanished along with the company she was working for, we had a late dinner of champagne and coquilles St. Jacques.
Starting on a new contract, we switched theme to côte de boeuf (Hilltop, unusually, had some of these -- and some veal bones!) with a sauce of shallots, sherry, brown veal stock, demi-glace, and a little roux, and an Australian cabernet.