Dinner, Jan 1 (1 of 8 courses) First course: Kampachi Tartare. Rose had tasted a raw fish dish in Paris many years before with a dressing of olive oil, lemon juice, ginger, and no garlic. She divided up the kampachi into clean pieces to be turned into sashimi, and the scraps and edges were chopped then dressed with this tasty baste just before we ate them. We drank a Greco di Tufo (from Feudi San Gregorio) with this and it was an outstanding match.